Wash and thoroughly dry the cauliflower. Break into bite-sized florets (about 2–3 cm each). Pat dry with paper towels to remove surface moisture—this helps the batter stick and reduces oil splatter.

Make batter

In a large bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, salt and black pepper. Gradually add cold water while whisking until a smooth, slightly thick batter forms (consistency like heavy cream). If batter seems too thick, add up to 2 tablespoons more water. Cover and chill for 10 minutes.

Heat oil

Pour neutral oil into a deep skillet or heavy-bottomed pot to a depth of about 2–3 inches (enough to deep-fry). Heat over medium-high until oil reaches 175°C (350°F) or a drop of batter sizzles and rises immediately.

Coat and fry

Working in batches to avoid crowding, dip cauliflower florets into the batter, letting excess drip off, then carefully lower into the hot oil. Fry each batch for 4–6 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer fried florets to a wire rack set over a tray or to paper towels to drain. Keep warm in a low oven (100°C/210°F) if desired while frying remaining batches.

Optional double-fry (crispier)

For extra crunch, after initial frying let the florets rest 3–4 minutes, then return to hot oil for an additional 1–2 minutes until deeply golden. Drain again.

Honey-Chilli Sauce & Tossing

Prepare sauce mixture

In a small bowl mix the cornstarch (1 tsp) with 1 tablespoon of the 1/4 cup water to make a smooth slurry. Set aside. In another bowl combine honey, tomato ketchup, soy sauce, rice vinegar, chilli garlic sauce, remaining water (about 3 tablespoons), minced garlic and minced ginger; stir until well combined.

Cook sauce

Heat a wide non-stick skillet or wok over medium heat and add the sesame oil. When fragrant (about 20 seconds), add the honey-chilli mixture. Bring to a gentle simmer, stirring frequently. Once simmering, slowly stir in the cornstarch slurry and continue to cook for 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Taste and adjust heat or sweetness: add a little more chilli sauce to increase heat or a teaspoon of soy sauce for saltiness.

Toss cauliflower with sauce

Remove the pan from heat. Add the fried cauliflower florets to the skillet in two or three portions, tossing gently with a large spoon or tongs to coat each floret evenly with the sauce. Do this quickly so the batter stays crisp but the sauce still adheres. If you prefer less glaze, reserve some sauce and drizzle only part over the cauliflower.

Garnish & serve

Transfer the sauced cauliflower to a serving platter. Sprinkle sliced spring onions and toasted sesame seeds over the top. Serve immediately while hot and crispy alongside steamed rice or as a shareable appetizer.