Add cauliflower florets and salt to a bowl and microwave for 5-7 minutes, or until the florets become soft.
2. Step
Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined.
3. Step
Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
4. Step
Heat oil in a pot to 425°F (220°C).
5. Step
Add the coated cauliflower florets and deep fry until golden brown.
6. Step
Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt.
7. Step
In a cup or small bowl, make the cornstarch slurry. Combine the water and cornstarch and mix until well combined.
8. Step
In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes.
9. Step
Add the bell peppers and sauté for 7 minutes, or until the peppers are soft.
10. Step
Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well.
11. Step
Add small amounts of the cornstarch water to the mixture and stir until the water becomes translucent. Add as much as you’d like, depending on how much gravy you want, but only go up to ½ cup (120 ml) of water to 4 tablespoons of cornstarch for maximum flavor.
12. Step
Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
13. Step
Serve with rice and top with optional lemon juice.
