Using a sharp knife, cut the florets out of the cauliflower head.

Place some ice cubes in a big mixing bowl and pour water. Bring a pot of water to boil and drop the florets along with ½ tablespoon of salt. Let the florets boil for 5 minutes and then, drain the florets. Drop the hot florets immediately in ice water and after a minute, drain it using a colander.

Take a big mixing bowl and pour the all-purpose flour, corn flour, rest of the salt, ginger, garlic and chili powder. Give it a mix and then pour water little by little to make a thick batter that could coat the florets evenly.

Once the batter is ready, place a heavy bottom pan or skillet in medium high heat. Pour enough oil to deep fry the florets. Once the oil heats up, drop the florets in the batter, coat the batter all around and then, drop it carefully in the hot oil. Do not overcrowd the pan/skillet while frying.

Place a kitchen towel on a plate. Allow the florets to fry for a couple of minutes and then, using a slotted spoon, take if off the hot oil to the plate layered with kitchen towel.

To prepare the sauce, place a pan on medium heat and pour the oil. When the oil heats up, scatter the garlic, ginger and green chili. Stir and cook for 1 minute. Then, drop the chopped onion. Sprinkle the salt and cook for a couple of minutes.

Pour the soya sauce, vinegar and sugar. Stir and cook for 2 minutes.

Take one cup of water and mix the corn flour making sure there are no lumps. Pour the mixture to the pan and give it a stir.

Drop the fried cauliflower florets and toss to coat the sauce evenly all around. Check for salt and add any, if required.

Scatter half of the green onion and cook for 1 minute.

Serve immediately by sprinkling rest of the green onion on top.