Blanch the florets. In a large pot, bring the water to a boil, add the salt and add the cauliflower and blanch for about 3 mins. Transfer to cold water to keep the crunch.

Separately, in another bowl, mix the ingredients for the batter until fully combined (note: the batter should be more thick than runny). In a deep pan heat up the oil, dip the florets and coat them thoroughly with the batter and deep fry until golden brown. Set aside.

On to the sauce. Start by finely chopping your garlic cloves and fresh ginger. Deseed your green chillies and slice them up. Chop up your spring onion. Dice your green pepper into small cubes. In a large pan heat up the oil and sauté the garlic, ginger and green chillies on high flame, for about 2mins. Add the white ends of the spring onion and peppers sauté until they slightly change colour. Add the tomato sauce, vinegar, soy sauce, pepper, and salt. Mix well and sauté for a minute. Mix the cornflour and water to make a slurry. Add the slurry to the sauce and give it a good mix until the gravy slightly thickens and turns translucent.

Time to plate up. Add your fried cauliflower into the sauce and coat evenly, transfer to a serving bowl and garnish with chopped green spring onions.