Ingredients:

  • 1 medium head cauliflower (about 600g / 21 oz), cut into small florets
  • 1 cup (120g / 4.2 oz) all-purpose flour
  • 1/2 cup (60g / 2.1 oz) cornstarch
  • 1 teaspoon (5g / 0.2 oz) ginger-garlic paste
  • 1/2 teaspoon (2.5g / 0.09 oz) red chili powder
  • 1/4 teaspoon (1.25g / 0.04 oz) turmeric powder
  • 1/2 teaspoon (2.5g / 0.09 oz) salt
  • 1/2 cup (120ml / 4 fl oz) water
  • Vegetable oil, for deep frying
  • 2 tablespoons (30ml / 1 fl oz) vegetable oil
  • 2 cloves garlic, finely minced
  • 1 inch (2.5cm) ginger, finely minced
  • 1 green chili, finely chopped (optional)
  • 1 medium onion, finely chopped
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 2 tablespoons (30ml / 1 fl oz) soy sauce
  • 1 tablespoon (15ml / 0.5 fl oz) red chili sauce
  • 1 tablespoon (15ml / 0.5 fl oz) tomato ketchup
  • 1 tablespoon (15ml / 0.5 fl oz) vinegar
  • 1 teaspoon (5g / 0.2 oz) sugar
  • 1 tablespoon (7g / 0.25 oz) cornstarch
  • 2 tablespoons water
  • 2 tablespoons finely chopped cilantro or spring onion greens

Instructions:

  1. Combine cauliflower florets, flour, cornstarch, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Add water gradually to reach a smooth, coating consistency.
  2. Heat oil in a wok or deep frying pan over medium-high heat. Fry cauliflower florets in batches until golden brown and crispy. Drain on paper towels.
  3. Heat oil in a wok or large frying pan. Add garlic, ginger, and green chili (if using), and sauté until fragrant.
  4. Add onion and bell peppers and sauté until softened, about 3-4 minutes.
  5. Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine.
  6. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
  7. Add the fried cauliflower florets to the sauce and toss well to coat. Garnish with cilantro or spring onion greens and serve immediately.