In medium saucepan, cook rice in water as directed on package; set aside. Meanwhile, in large nonstick skillet, cook onion and garlic in oil over medium heat 5 minutes or until starting to soften. Add cauliflower and 1/2 cup of the stock; cover and cook 10 minutes or until cauliflower can be pierced with tip of sharp knife. Stir in turmeric, curry paste, salt, pepper flakes, beans and coconut milk; cook uncovered 5 minutes or until bubbly. In small bowl, mix remaining 1/4 cup stock and cornstarch. Stir into skillet and bring mixture to a boil. Stir in tomatoes. Reduce heat; simmer 5 minutes. Serve curry over rice. Sprinkle with cilantro and serve with lime wedges to squeeze over the curry.

Tip: You can adapt the heat of this mild curry to suit your family by the amount of pepper flakes you add. For more heat, stir in a few more flakes. Or pass the pepper flakes so diners can add their own.