Dissolve ½ tablespoon of corn flour in ½ cup of water and keep aside. This mixture helps thicken the sauce later, giving it a glossy restaurant-style finish.

Heat enough oil in a deep pan. Dip cauliflower florets into the batter and fry until golden brown and crisp. Remove and drain on absorbent paper to remove excess oil.

Heat 2 tablespoons of oil in a non-stick pan. Add chopped onion, garlic, ginger, and green chilli. Sauté on high flame for 2-3 minutes until fragrant and slightly caramelised.

Stir in white pepper powder, soy sauce, sweet chilli sauce, and a pinch of salt. Mix well and cook for a minute before adding the prepared corn flour slurry. Stir continuously until the sauce thickens.

Add the fried cauliflower florets to the thickened sauce. Toss quickly to coat each piece evenly. Cook for 2–3 minutes on a high flame so the sauce clings without making the florets soggy.

Turn off the flame. Garnish with chopped spring onions and coriander leaves for freshness. Serve hot and crisp.