Blanch cauliflower florets in a little salted water until tender-crisp. Drain and reserve the water.

Heat oil in a pan.

Add chopped onions, spring onion bulbs, minced garlic, chopped ginger, and slit green chillies.

Sauté for about a minute.

Add the blanched cauliflower florets and gently mix on low flame.

Mix cornflour with water (use reserved cauliflower water if available) to form a slurry.

Add the cornflour slurry to the pan.

Add Sichuan red chilli sauce, soy sauce, and vinegar.

Mix well and cook until the sauce thickens.

Adjust the consistency with water if needed.

Remove from heat.

Transfer to a serving bowl.

Garnish with chopped spring onion greens and roasted sesame seeds.

Serve hot with Chinese fried rice or noodles.