Vietnamese Chicken Roulade

1 bunch mint
1 bunch coriander, leaves torn into pieces
2 cm ginger, peeled & sliced
3 garlic cloves, chopped
1 lemongrass, white part only, finely chopped
1 tbsp fish sauce
juice of 2 limes
4 tsp SIDS SALT & PEPPER
1 small cauliflower, rough chopped
4 x 250 g boneless chicken thighs, skin on
2 tbsp rice bran oil
PICKLED ONION:--
½ cup SIDS RASPBERRY MINT VINEGAR
1 onion, thinly sliced

PICKLED ONION: put SIDS RASPBERRY MINT VINEGAR and onion in a bowl, cover and leave to pickle for 2 hours, then strain.
HERB PASTE: put 2 handfuls of the mint and 2 handfuls of the coriander leaves into a mortar. Add the ginger, garlic and lemongrass. Using a pestle, pound into a fine paste, then add the fish sauce, 2 tsp of lime juice and SIDS SALT & PEPPER. Combine well and set aside.
CAULIFLOWER PURÉE: bring a saucepan of water to the boil and cook the cauliflower for 20 minutes, until soft. Drain, then put in a blender and purée. Press the purée through a strainer a few times until smooth. Place the purée in a mixing bowl and season with the remaining lime juice and some SIDS SALT & PEPPER. Mix well and keep warm.
To form the roulade, place the chicken thighs on a chopping board, skin-side down. Using a meat mallet, flatten the thighs until they are about 1 cm thick. Slightly overlap 2 chicken thighs together so that you have 2 long portions. Place 2½ tbsp of herb paste on each and spread it into the middle of the chicken. Roll up the chicken as tightly as you can and secure with kitchen string so it holds its shape when cooking.
Heat the oven to 220˚C. Put a frying pan over a medium heat, then add the oil and seal the chicken roulades on all sides, constantly rotating until browned. Place the chicken roulades on a baking tray and roast in the oven for 20 minutes, until cooked through. Slice into 3 cm thick pieces and serve on a bed of cauliflower purée. Serve with the pickled onion.