Mix the Batter: In a large mixing bowl, combine ½ cup of all-purpose flour, 2 tablespoons of corn flour, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Gradually add water, whisking until a smooth batter forms. The batter should be thick enough to coat the cauliflower but not too runny.

Coat the Cauliflower: Cut the cauliflower into medium-sized florets and dip them into the batter, ensuring each piece is well-coated.

Heat the Oil: In a deep frying pan or wok, heat enough oil for deep frying over medium heat.

Fry the Cauliflower: Once the oil is hot, carefully drop the batter-coated cauliflower florets into the oil. Fry them in batches to avoid overcrowding the pan. Cook until the florets are golden brown and crispy, about 4-5 minutes per batch. Remove and drain on a paper towel to absorb excess oil.

Sauté the Garlic and Onion: In a large skillet or wok, heat 3 teaspoons of oil over medium heat. Add 2 tablespoons of chopped garlic and sauté until fragrant and lightly golden. Add 1 chopped onion and sauté until the onion turns translucent, about 2-3 minutes.

Season the Sauce: Add 1 teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon of pepper, and 1 teaspoon of chili flakes to the skillet. Stir well to combine and sauté for another minute to release the flavors.

Add the Liquid Ingredients: Pour in 2 teaspoons of soy sauce, 2 teaspoons of vinegar, and 3 tablespoons of tomato ketchup. Stir everything together to create the base of the sauce.

Adjust the Consistency: Add a splash of water to the sauce to adjust the consistency to your liking. If you prefer a thicker sauce, use less water.

Thicken the Sauce: Mix 1 tablespoon of corn flour with 2 tablespoons of water to create a slurry. Slowly add the slurry to the sauce while stirring continuously. The sauce will thicken as it heats. Cook for 1-2 minutes until the sauce reaches your desired consistency.

Add Honey: Finally, stir in 2 tablespoons of honey for a perfect balance of sweetness and heat. Stir the sauce until it’s smooth and glossy.

Toss the Cauliflower in the Sauce: Add the fried cauliflower florets to the skillet with the sauce. Gently toss the cauliflower in the sauce until each piece is evenly coated.

Garnish: Garnish the honey garlic cauliflower with chopped spring onions for added freshness and color.

Serve Hot: Serve immediately as a side dish, snack, or main course. This dish pairs well with steamed rice or noodles, or you can enjoy it on its own.