*Air-fry them at 380°F for 12-15 minutes or till they get your desired crispiness. **For double-fry, use air-fryer: 380°F for 5 minutes or till they get your desired crispiness.

Cauliflower Prep and Batter:

2 sm or 1 lg Cauliflower, cut into ½ inch florets
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Ginger Garlic Paste
1/2 Cup All Purpose Flour
1/4 Cup Corn Flour
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper, freshly ground
1/2 Cup Water
Oil for frying

Sauce:

1 and 1/2 Teaspoons Soya Sauce
1 Teaspoon Rice Wine Vinegar
1-1/2 Tablespoon Tomato Ketchup
1 Tablespoon Sirisha
1/2 Teaspoon Sugar
1/2 Teaspoon White Pepper Powder
1/4 Cup Water
1/2 Teaspoon Corn Starch

2 sm or 1 lg Cauliflower, cut into ½ inch florets 1 Teaspoon Kashmiri Chilly Powder 1 Teaspoon Ginger Garlic Paste 1/2 Cup All Purpose Flour 1/4 Cup Corn Flour 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper, freshly ground 1/2 Cup Water 1 and 1/2 Teaspoons Soya Sauce 1 Teaspoon Rice Wine Vinegar 1 -1/2 Tablespoon Tomato Ketchup 1 Tablespoon Sirisha 1/2 Teaspoon Sugar 1/2 Teaspoon White Pepper Powder 1/4 Cup Water 1/2 Teaspoon Corn Starch

Cauliflower:

Clean cauliflower florets and add them to hot water, Rest them for 20 mins. Discard the water and rinse them well a few times. Drain them with a colander. Allow the water to drain completely. Spread them on a clean towel or paper towel. Air dry while you prepare the batter. *Begin to heat enough oil in cast iron skillet on medium heat for deep frying.

Meanwhile prepare the batter. To a mixing bowl, add flour, corn starch, chilly powder, salt and pepper. Mix and add 1/2 cup of water and stir to combine. Ensure there are no lumps. The consistency should be thick enough to coat the cauliflower florets and stick on. Dip the cauliflower florets in the prepared batter and carefully drop it into the oil once hot. Remember to drop in the florets one by one. This will prevent them from sticking to each other. Fry for 3-4 minutes or until golden brown. Remove on a netted tray. **Increase the heat under the oil till it becomes really hot, and add the cauliflower pieces again. Double frying like this helps them become super crisp. Fry on high heat for only a minute and then remove them. Remove the florets using a slotted spoon or a skimmer and transfer to a tissue paper lined tray. Keep aside.

Sauce:

Add all the ingredients listed for sauce into a bowl and stir to combine. Ensure there are no lumps and keep aside.

Stir Fry:

Heat oil in a wok on high heat. Once the oil is hot, add garlic and ginger and saute till fragrant. Add onion and chillies and saute for 1 – 2 minutes.
Add bell peppers and saute for 2 more minutes. Remember to stir constantly. Add the fried cauliflower and toss to combine. Add the sauce mix on medium heat and stir continuously. Cook till the sauce thickens, about 3 – 4 minutes. Season with salt and pepper and allow it to thicken to your liking. Garnish with spring onion greens and serve hot!