Trim the stalks and cut the cauliflower into small round florets

Pour hot water and soak for 20 minutes

Combine chilli powder, ginger garlic paste, corn flour, all purpose flour, salt and black pepper. Mix and add ¼ cup of water and stir to combine

Dip the cauliflower florets in the prepared batter and carefully drop it into the oil once hot

Fry for 3-4 minutes or until golden brown. Remove in a colander

Increase the heat under the oil till it becomes really hot, and add the cauliflower pieces again. This is called double frying and will give you extra crispy cauliflower

Remove the florets using a slotted spoon or a skimmer and transfer to a tissue paper lined tray

For the sauce – add all the ingredients into a bowl and stir to combine. Ensure there are no lumps and keep aside

Heat oil, once the oil is hot, add garlic and ginger and saute till fragrant. Add celery, onion, chillies and saute for 1 – 2 minutes

Add sauce mix and cook till it thickens

Add the fried cauliflower and spring onions and toss to combine

Don't over toss the cauliflower or keep it simmering for more than a minute or the cauliflower will start becoming soggy. Garnish with spring onion greens and serve hot