Clean the cauliflower and cut into small florets.
Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes. Refer notes.
Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.
You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.
Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.
In a wide pan, heat 3 tablespoon oil and add chopped garlic, chilli.
6 cloves Garlic, 1 Green chilli
Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tablespoon each.
Add both sauces, salt a little bit, sugar if adding, pepper and mix well.
Add the deep fried cauliflower florets and toss well to mix it evenly.
Lastly add finely chopped green part of the spring onion and mix well for a minute.