Pour the orange juice and soy sauce into a sauce pan and place over medium heat. Allow the mixture to simmer for a few minutes. Add a pinch of salt, taste and add more if required (remember that soy sauce is salty).

Keep stirring occasionally and allow the sauce to reduce. I was left with about half of the quantity I started with. Add the sriracha sauce, mix and keep aside.

Heat oil in a kadai. Mix together the flours, salt and water to make a smooth batter. It shouldn't be too thick or too runny. Add the cauliflower florets to it and mix well to coat each piece.

Once the oil is hot, drop the flour coated florets and fry until golden brown and crispy. Remove onto a paper towel to drain. Add the fried cauliflower to the prepared sauce and return it to the heat.

Mix well so the the pieces are smothered with sauce. Allow it to cook for about 10 minutes on low heat. Keep stirring lightly, making sure the pieces don't break.

As the mixture heats slowly, the sugars in the sauce will caramelize and in the end you will be left with a wonderfully glazed Orange Gobi.

I used the juice of blood oranges, hence the deep red color. You can of course use regular orange juice for a more 'hotel like' orange chicken look. And since the juice is sweet by itself I did not add any sugar.

You can choose to add some if you like a more sweet and tangy flavor. We prefer hot and tangy, so I added more sriracha.