For the sauce: mix the soy sauce, ketchup, sugar, vinegar, and chili paste in a bowl and set aside. In a small bowl, whisk the cornstarch and water. Set aside.

In a large pan, heat oil over medium heat. Add the ginger, garlic, and chili peppers, and sauté until fragrant (about 1 minute).

Add the onions, scallion whites, and bell pepper, and season with a pinch of salt. Stir-fry for 3-4 minutes until the onions are translucent and soft.

Add the sauce and stir, then stir-fry for 1 min. Stir the cornstarch slurry again and add it to the pan. Continue stirring and cooking until the sauce becomes thick and glossy. Taste and add salt and pepper as needed.

Turn off the heat and let the sauce cool to room temperature.

In a bowl, whisk together flour, cornstarch, garlic and onion powder, salt, and chili powder. Gradually add water, whisking non-stop, to make the batter.

Dip the cauliflower into the batter in batches, making sure they’re well coated.

Heat oil in a deep fryer or a large heavy-bottomed saucepan over medium heat. Once the oil is 335º-350ºF, carefully drop half of the cauliflower into the oil and fry until golden brown and crispy. Remove and drain on paper towels.

Let the oil reach 335º-350ºF and repeat with the second batch of cauliflower.

Increase the oil temperature to 375-400ºF and flash fry all the cauliflower for 30 seconds to 1 minute until deeply golden brown. Drain on new paper towels.

Add the cauliflower florets to the cooled Manchurian sauce and gently mix to coat evenly. Garnish with scallion greens and serve immediately. Enjoy!