Karina Sharma
Cauliflower, cornflour, all-purpose flour, salt, pepper, garlic powder, and oil for frying.
Start by cutting florets from the cauliflower. Don’t chop it too small and keep the sizes fairly similar (to bake evenly).
Bake the cauliflower to a crisp. So, keep it rich. Toss the florets in it.
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In a pan, heat soy sauce, chilli sauce, rice wine vinegar, sesame oil, and minced garlic and ginger.
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In a pan, simmer the sauce until thick. Toss in the fried cauliflower until fully coated.
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Top with sesame seeds & spring onions.
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