Step 1:

Cut the cauliflower into florets.

Step 2:

Bring the water to a boil in the kettle. Soak the florets in hot water for 2 minutes.

Step 3:

In a large bowl, add the corn flour and salt. Mix well.

Step 4:

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.

Step 5:

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.

Step 6:

Transfer them to a tray lined with kitchen tissue (to soak up extra oil). Fry the remaining florets.

Step 7:

Prepare the sauce using soy sauce, sweet chilli sauce and sriracha in a bowl.

Step 8:

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.