Parboil cauliflower florets in hot water for 15 minutes to cleanse them.

Prepare the batter by mixing corn flour, all-purpose flour, baking soda, water, and a pinch of salt until thick.

Dip the parboiled cauliflower florets into the batter, ensuring they are well-coated.

Shake off excess batter from the florets.

Deep fry the battered florets in hot oil until golden brown and crispy.

Remove the fried cauliflower from the oil and set aside.

Heat refined oil in a saucepan.

Add finely chopped garlic and sauté until fragrant.

Add the chopped white part of spring onion and chopped onion and sauté until translucent.

Incorporate tomato sauce, chili sauce, soy sauce, salt, pepper, and sugar into the pan and sauté.

Add the fried cauliflower florets and the chopped green part of the spring onion.

Stir well to ensure the cauliflower is evenly coated with the sauce.

Continue to cook until the sauce has thickened and dried up.

Remove the pan from the heat.

Garnish with chopped cilantro leaves.

Cover the pan with a lid and let it rest for 2-3 minutes to allow the flavors to meld.

Serve hot with rice, breads, or noodles.

For a gravy version, add more tomato sauce during sauce preparation.