2 tablespoons fresh garlic and ginger paste
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 1⁄2 tbsp. rice vinegar
1 cup apple juice
2 tbsp. vegetable oil
2 teaspoons white sesame seeds
1 cup rice flour
2 tbsp. cornstarch/cornflour
1.5 kg raw cauliflower florets about 2 inch size pieces with stems intact
3 inches of vegetable oil (avoid olive oil)
Combine the first five ingredients and stir well in a bowl. Heat oil in a small but deep saucepan on medium heat. Add sesame seeds for 10-15 seconds. Add the sauce and cook 5-6 minutes on high heat until sauce thickens a bit. Stir to prevent burning. Cool. Taste and adjust seasonings. Add some honey for more sweetness, more vinegar and Gochujang if required.
Heat oil in medium size kadai or wok on high heat. Sift cornflour and rice flour together with a pinch of salt.
Roll cauliflower in it until each florets are dredged in the flours and fry in hot oil until golden and crispy. Drain completely and toss with sauce. Serve immediately.