Ingredients:

• 1 medium size cauliflower

• 2 tablespoon all-purpose flour

• 1 tablespoon corn flour

• Salt to taste

• Red crushed pepper 

• 8-10 cloves of garlic finely chopped

• 2 table spoon of fresh grated ginger

• 1 bunch of green onions – finely chopped

• 2 tablespoon soy sauce

• 1 tablespoon of white vinegar

• 4 tablespoon tomato ketchup

• 1/2 teaspoon of sugar

• 1 tablespoon of corn flour (Need it at 2 different steps hence listed twice)

• 2 tbsp oil

Directions:

Cut cauliflower into florets so that they are not too thick on at least one side (kind of flat).

Wash them thoroughly and put them in a bowl.

Sprinkle corn flour, all-purpose flour and some salt on the cauliflower florets and tumble/mix them.

Deep fry the florets in a wok and keep them aside.

Mix 1 tablespoon of corn flour with 1/3 cup of water and sugar.

Take a non-stick pan and add 2 tablespoon of oil

When the oil is hot, add green onions and fry for about 30 seconds on high (It shouldn’t turn black).

Add garlic to it and fry for 30 seconds on high

Add ginger, soy sauce, vinegar and tomato ketchup

Mix it all and then add the corn flour water mix (with sugar)

Add salt per your taste

When the mix becomes like a thick sauce, put in all the fried florets, toss and mix thoroughly.

Keep it on medium high heat for few minutes – turn the cauliflower pieces at least once, so they are all nice and a bit crispy from both the sides.

Sprinkle crushed peppers as per taste.

 Serve them hot as a snack or as part of the main course!