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1
For the fritters: Wash and place the florets in salted hot water for 10 minutes and then drain and pat dry on a paper towel.
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2
Set aside.
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3
In a bowl, add all the remaining ingredients, adding water as needed to make a batter.
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4
Add all the washed florets to the bowl then refrigerate for 1/2 hour.
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5
Heat oil for deep frying in a wok/pan over medium flame.
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6
Make sure the florets are well coated with the batter and drop florets one by one into hot oil.
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7
Fry all the florets until golden brown and drain on paper towels.
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8
Once all the florets have been fried, set aside.
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9
For the sauce: Heat oil in a pan.
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10
Using a food processor or mortar and pestle, crush the ginger and garlic together to create a paste.
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11
Add crushed ginger-garlic and green chili, stir fry on high for 1 minute.
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12
Add white part of spring onion, red onion, green bell pepper, stir fry for 2-3 minutes.
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13
Add soya sauce, Sriracha chili sauce, Maggi sauce, salt, pepper and sugar; mix well and cook for 2 minutes.
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14
Add a little water, saute well for 1-2 minutes until it reaches a thick consistency.
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15
Now add the deep fried cauliflower florets, toss well over high flame for 1 minute, and then switch off the flame.
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16
Finally, garnish with chopped cilantro and green part of the spring onion.
