Make the batter: add all the ingredients listed under ‘batter’ to a bowl and whisk to remove any lumps. You want it to be thick enough to coat the cauliflower but not too thick that it becomes stodgy. This ratio was perfect for me but you may need to adjust the amount of water/flour to achieve this.
Add the cauliflower florets to the batter and toss them with your hands to coat evenly. Place the coated florets onto a baking tray. Don’t tip them directly onto the tray. Place each one individually on the tray. (Note: if there is any residual batter left behind in the bowl after you lay them out, don’t pour it over them. Discard this. You only want what it coats.) Bake for 20 mins.
Whilst the cauliflower bakes, make the sauce: place all the ingredients listed under ‘coating sauce’ (except the oil) in a saucepan.
If using ginger-garlic paste, use as is. If not, peel and mince the ginger and garlic into the saucepan.
Cook over a medium heat for about 5 mins until it gets thick and syrupy. Keep an eye on it and whisk frequently to make sure nothing burns. Add more water if it gets too thick. You’re looking for the consistency of thick honey. Once the sauce is done, take off the heat. Add the oil and whisk. Set aside.
Once the cauliflower is out of the oven, add to a bowl and pour the sauce over it. Toss to coat all the pieces evenly.
Place the cauliflower back on the same baking tray and bake for a further 15-20 mins. Sprinkle over sesame seeds and chopped spring onions and serve immediately.
Notes
I used regular soy (neither light nor dark). If using dark soy, halve the quantity.