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1: To a bowl, add the cauliflower florets, hot water, and salt. Let it soak for 10 minutes, then strain and return to the bowl.

2: Add cornflour, maida, salt, pepper, and water. Mix well until the cauliflower is coated with the batter.

3: Heat oil in a kadai and fry the cauliflower until golden brown and crispy. Keep aside.

4: In a pan, add oil, chopped garlic, and ginger. Sauté till light brown.

5: Add the dry spring onion whites and sauté for a few seconds.

6: Add Real Thai Sriracha sauce, tomato ketchup, and soy sauce. Mix well until a thick sauce forms.

7: Add the fried cauliflower and toss until well coated.

8: Garnish with spring onions and sesame seeds, then serve hot.