Blanch cauliflower for a couple of minutes. Separate florets. Make a batter of cornflour, a spoon of all-purpose flour, salt, pepper, a ddrizzle of soy sauce, maybe even a little cayenne. Dip florets in batter and deep-fry. Set aside.
Heat a little oil and add ginger-garlic paste. Throw in scallion (spring onion) whites. Add enough soya sauce to eventually coat the cauliflower, a leeetle vinegar, and sweet chili sauce. Add the fried florets and coat th with the sauce; toss for a minute and you're done! Serve with spring onion greens garnish.
