Cut the cauliflower into florets.
Bring the water to a boil in the kettle. Soak the florets in hot water for 2 minutes.
In a large bowl, add the corn flour and salt. Mix well.
Drain the water from the florets and add the flour mix on top of the florets. Mix well so that each floret is coated with corn flour. Meanwhile in a large frying pan, add oil and let it heat up for 5-6 minutes. Check if the oil is hot enough for frying.
Once the oil is hot, place few florets at a time in the oil. Cook them for 2 minutes on each side until there is slight browning.
Transfer them to a tray lined with kitchen tissue (to soak up extra oil). Fry the remaining florets.
Prepare the sauce using soy sauce, sweet chilli sauce and sriracha in a bowl.
In a separate large wok/frying pan (or transfer the oil into a jar and use the same frying pan used for frying), add the fried florets and the sauce. Let it heat up on a medium flame. Mix well and let the sauce coat all the florets (this also helps to reheat the first batch of florets). This will take less than a minute. Garnish with sesame seeds and spring onion greens. Enjoy the, while they are hot.