Step 1

In a deep bowl, place cauliflower florets.

Step 2

Fill the bowl with sufficient hot water so that florets are completely submerged.

Step 3

Close the bowl and let it sit for 15 minutes.

Step 4

Now discard the water and keep florets aside.

Step 5

In a 2nd bowl, combine the plain flour, cornflour, salt and chilli powder.

Step 6

Make a smooth lump-free batter by adding little water at a time. You may need a little less or more water to get the right consistency. Keep the batter aside.

Step 7

In a deep frying pan or Kadai, heat sufficient oil on medium-high.

Step 8

Dip cauliflower florets in the batter and fry.

Step 9

Now carefully flip and fry another side until crisp and golden colour.

Step 10

Remove fried florets and place them on a paper towel to remove excess oil.

Step 11

Fry florets in batches until you’ve fried all the florets.

Step 12

In a pan, heat oil on medium-high heat.

Step 13

Add onion, garlic and stir and cook for a minute or until onions are translucent.

Step 14

Turn down the heat slightly, add chilli powder followed by salt, pepper powder and mix well.

Step 15

Then add in the soy sauce, tomato ketchup, honey and mix well.

Step 16

In a small bowl, combine 1 tsp cornflour and ¼ cup water, mix well until cornflour slurry is smooth and lump-free.

Step 17

Add the slurry and 1/4 cup water to the sauce turn the heat up to medium-high and bring it to boil.

Step 18

Now turn down the heat slightly and allow to bubble for 5 minutes until slightly reduced and thickened.

Step 19

Add fried cauliflower florets and stir to coat well.

Step 20

Finally, mix in spring onion.

Step 21

Delicious and lip-smacking honey garlic cauliflower are ready to enjoy.