Heat a large wok over a moderate heat, add in Extra Virgin olive oil and cook ginger for 20 – 30 seconds before adding the cauliflower pieces.
Cook cauliflower for several minutes or until golden, add in the cavolo nero and continue mixing till well warmed through.
Remove from heat before adding in the Tandoori Tikka mayonnaise. Mixing through thoroughly.
Tip into a serving plate, sprinkle over the crisp curry leaves and the puffed black rice. Serve immediately with wedges of fresh lime.
NOTE: To cook the puffed rice, heat oil till almost smoking hot, Tip in the wild rice, stirring constantly till rice has puffed or popped, not all rice will necessarily puff, however should crisp. Remove immediately from hot oil and drain. I like to crush the puffed rice with a little salt, for added texture and flavour.