Step 1

Combine together all-purpose flour, corn starch, red chili powder, garlic powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.

Step 2

Heat the oil in a pan and deep fry the cauliflower florets coated with batter, till golden brown and crisp. Set aside.

Step 3

Heat 2 tablespoons of oil in a large non-stick pan. Add in garlic and ginger, and fry for a few seconds till fragrant. Add in the onions and fry for a few minutes till lightly browned.

Step 4

Stir in white pepper, coriander powder, tomato-chilli sauce and soy sauce, and let it come to a simmer to form a thick saucy consistency. Season with salt if needed.

Step 5

Toss in the fried cauliflower florets, and mix with the sauce to coat well.

Step 6

Garnish with chopped spring onions and serve immediately.