Wash and drain the cauliflower. Separate into medium bite-sized florets. Pat dry with a kitchen towel to remove surface moisture (important so batter adheres).

Make batter

In a large bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tbs rice flour, 1 tbs ginger-garlic paste, 1 tsp freshly ground black pepper and 1 tsp salt. Add 120 ml cold water gradually and whisk to form a slightly thick, smooth batter that coats the back of a spoon. Adjust water by a few ml if needed — batter should be thick enough to cling to florets but not gloopy.

Coat cauliflower

Toss the dried florets into the batter ensuring each floret is evenly coated. Allow coated florets to rest 5 minutes to let the batter adhere.

Deep-fry florets

Heat about 350–400 ml vegetable oil in a deep pan or wok to 175°C (350°F). Fry florets in batches — do not overcrowd — 3–5 minutes per batch until golden and crisp. Use a slotted spoon to transfer fried florets to a wire rack or paper towel-lined plate to drain. If you want extra crispiness, fry twice: first 2–3 minutes until pale-cooked, rest 2 minutes, then re-fry until golden.

Sauce & Assembly

Prepare sauce base

Pour 2 tbs vegetable oil into a wide skillet or wok and heat over medium-high. Add 1 tbs finely julienned ginger and 1 tbs chopped garlic; stir-fry for 20–30 seconds until fragrant but not browned.

Add 1 tbs sliced green chilies (if using), 3 tbsp white part of spring onions, 1 small thinly sliced onion and 1 diced capsicum. Stir-fry 1–2 minutes until vegetables are slightly softened but still have bite.

Stir in 3 tbs tomato ketchup, 2 tsp light soy sauce, 1 tsp dark soy sauce (for color, optional), 1 tsp chili sauce, 1 tsp vinegar and 0.5 tsp sugar. Mix well.

Add 120 ml water and 0.5 tsp salt. Bring the mixture to a gentle simmer.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. Cook 1 minute until sauce thickens to a glossy, saucy consistency that coats the back of a spoon.

Toss with cauliflower

Add the fried cauliflower florets to the skillet and gently toss to coat each piece evenly with the sauce. Cook together 1–2 minutes so the florets absorb some sauce but retain crispness. If the sauce seems too thin, cook an additional minute; if too thick, add 1–2 tbs water.

Finish

Turn off heat and stir in 3 tbsp sliced green tops of spring onions. Taste and adjust seasoning (add a pinch of salt or a splash of soy sauce if needed). Transfer to a serving plate.