Wash and cut cauliflower in big florets. Assemble: all the ingredients.

In a bowl add all purpose flour, cornflour..

And all the ingredients one by one.

Add enough water to make a thick paste.

Add cauliflower florets to this batter.

Mix till all the florets are well coated in the batter.

Heat 2-3 tablespoon oil in a pan and shallow fry the florets. Or follow the traditional method and deep fry the florets until crisp.

When evenly brown, remove from oil and place them on a paper napkin to drain excess oil. Set them aside.

Let's prep up our ingredients for the sauce. Wash and chop bell peppers and onions.

In a bowl combine cornflour and enough water to make a thin and lump-free cornflour liquid.

Heat oil in a pan. Add ginger and garlic paste and saute til light brown in color.

Add cubed onions...

Cubed bell peppers...

And mix.

Add all the sauces one by one...

Stir in sweet and sour sauce...

Salt and cornflour liquid. Mix till fully blended. Adjust salt and spice level at this point.

Add cauliflower florets ...

And mix and mix till cauliflower florets are fully coated in the sauce.

Topped with chopped green onion and serve hot along with white rice.