a dash of salt
Prepare the cauliflower
Place 3 cups of hot water in a bowl. Clean the cauliflower florets and soak them in the hot water for 5 minutes. Drain, transfer to a kitchen towel and rest until they are completely dry.
In a large bowl, combine together the flour, cornstarch, chili powder, black pepper and salt. Add water, a little at the time, stirring until the mixture has the right consistency - neither too thick or too runny. Coat the cauliflower florets with the batter.
Heat enough oil for deep frying in a wok or frying pan over medium-high heat. When hot and working in batches gently drop the cauliflower in the oil. Reduce heat to medium and cook until the florets are golden. Remove and let drain.
Prepare the sauce
Heat oil over medium-high heat in a large saute pan. Add the garlic and ginger and cook for a minute. Add 1/3 cup green onions plus the diced red bell pepper. Turn heat to high and saute for 2 minutes. Add soy sauce, red chili sauce or hot sauce/ketchup combo, vinegar and suga. Stir in 1/4 cup water. Add black pepper. Reduce heat to medium and cook, stirring, until the sauce thickens. Turn off stove and adjust seasoning.
Drop the fried cauliflower into the sauce and gently coat on all sides. Garnish with the remaining green onions and serve.