handful of sliced spring onions and coriander leaves for garnish
Combine all the ingredients for the fritters except oil in a bowl. Mix well to get a thick pancake batter consistency of the coating. Deep fry battered florets until golden and set aside to drain on paper towels.
Heat 2 tablespoons oil in a pan. Add ginger, garlic, green chilli and coriander stalk. Sauté for half a minute. Add soy sauce, salt, sugar and pepper. Simmer uncovered for 2 minutes. Add cornflour mix and stir to avoid getting lumps. Cook for a few minutes, stirring till sauce thickens.
Add cauliflower fritters to the sauce. Mix once and garnish with spring onions and coriander. Serve hot with steamed or fried rice.