Method

Sauce…
Combine all the sauce ingredients together in a non stick pot and bring to the boil over a medium heat. Once boiling, turn down the heat to a low simmer and leave for 20 minutes. Have a taste to adjust the sriracha/sugar if need be then turn off the heat and leave aside. If you’re having this with rice, get it on the cooker now.

Cauliflower batter…
While the sauce is on chop up your cauliflower into bite sizes then grab a giant bowl. Using a whisk combine the rice flour, baking powder and salt in the bowl before cracking your eggs into the centre and stirring around. Obviously it’s all clumpy so pour in the water starting with just 1/2 a cup. Whisk around until smooth then add touches of more water until you have a smooth pancake like batter. Stir the cauliflower through the batter until each piece is coated then leave aside. Grab some paper towel and line another big bowl for future you.

Now for frying…
Using a wok or large skillet pour in a fair amount of oil and heat up over a medium burner. Trial popping one piece of cauliflower in the oil and if it’s hot enough it should start bubbling and frying away instantly. Keep your eye on the temperature of the oil and cauliflower to make sure it’s getting golden but not going too dark. Once crunchy and gold, pop on the paper towel then in batches, fry away until it’s all done!

Drizzle the sauce all over the cauliflower then serve up with rice and spring onion!