Cut the Cauliflower: Begin by washing the cauliflower thoroughly and removing any leaves. Cut it into medium-sized florets, ensuring they are roughly the same size for even cooking.

Blanch the Cauliflower (Optional): If you prefer a softer cauliflower center, blanch the florets by bringing a large pot of salted water to a boil. Add the cauliflower and cook for about 3-4 minutes until slightly tender. Drain and set aside. Let the cauliflower cool completely before battering.

Mix Dry Ingredients: In a large bowl, combine 125 g of wheat flour, 70 g of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix the dry ingredients thoroughly to ensure even distribution.

Add Wet Ingredients: Gradually add 250 ml of water and 1 tablespoon of chili sauce to the dry mixture, whisking continuously until you achieve a smooth, lump-free batter. The batter should be thick enough to coat the cauliflower but not too runny. Adjust the consistency by adding more water if needed.

Prepare the Breadcrumbs: In a separate shallow dish, spread the 200 g of breadcrumbs. Season them with a pinch of salt if desired.

Coat the Cauliflower: Take each cauliflower floret and dip it into the batter, ensuring it’s fully coated. Then, roll the battered cauliflower in the breadcrumbs to cover it completely, pressing gently to ensure the breadcrumbs adhere to the batter.

Repeat: Continue the process until all the cauliflower florets are coated in batter and breadcrumbs.

Heat the Oil: In a deep pot or frying pan, heat 500 ml of vegetable oil over medium-high heat. The oil should reach around 180°C (350°F) for optimal frying.

Fry the Cauliflower: Once the oil is hot, carefully drop a few pieces of the coated cauliflower into the oil. Fry in batches to avoid overcrowding the pan. Fry each batch for about 4-5 minutes, turning occasionally, until the cauliflower is golden brown and crispy.

Drain the Cauliflower: Using a slotted spoon, remove the fried cauliflower from the oil and place it on a plate lined with paper towels to drain any excess oil.

Season and Serve: Once all the cauliflower is fried, sprinkle with a little extra salt if desired and serve immediately. You can serve it with your favorite dipping sauces, such as garlic aioli, sweet chili sauce, or ketchup.

Garnish: For added freshness, you can sprinkle chopped parsley or cilantro over the crispy cauliflower before serving.