1. Prepare the cauliflower by cutting it into florets. Blanch the florets in boiling salted water for 1-2 minutes. Immediately drain the water from the florets and set aside to cool.

For Marination

1. In a mixing bowl, combine cornflour, all-purpose flour, ginger-garlic paste, salt, black pepper powder, Kashmiri red chilli powder, and water (as required) to create a smooth batter.

2. Add cauliflower florets to the batter, ensuring they are well coated. Allow them to marinate for about 10-15 minutes.

   

3. Heat oil for frying in a deep pan over medium-high heat. Once hot, carefully add the marinated cauliflower florets and fry them until they are golden brown and crispy outside. Remove them and place on paper towels to drain excess oil.

   

   

For Slurry

1. In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry. Set aside.

For Cooking

1. Heat 3 tablespoons of chilli oil (or regular oil if unavailable) in a wok over high heat.

2. Add chopped garlic and slit green chilies. Sauté for a minute until aromatic.

   

3. Add cubed onions, red capsicum, and diced cabbage. Stir-fry for a few minutes until the vegetables are slightly tender yet crisp.

   

   

4. Add red chilli sauce, tomato sauce, soy sauce, vinegar, salt, and sugar to the vegetables. Mix well to combine the flavors.

   

5. Pour the cornflour slurry into the wok and stir.

   

   

6. Add the fried cauliflower florets to the pan with the vegetable and sauce mixture. Toss everything together to coat the cauliflower with the sauce.

   

7. Once the sauce reaches the desired consistency, turn off the heat.

   

8. Serve hot with steamed rice or noodles.