Cut the half head of cauliflower into bite-sized pieces and set aside.

Let's make the crispy batter. In a mixing bowl, combine all-purpose flour, rice flour, baking powder, a pinch of salt, a pinch of sugar, a pinch of ground pepper, egg, and water. Mix until smooth. Coat the cauliflower pieces in the batter.

Fry the coated cauliflower until golden and crispy. Drain excess oil and set aside.

Fry the garlic and set aside. Fry the dried chilies and set aside.

Let's make the sauce. Heat sesame oil in a pan, then add grated ginger and finely chopped garlic. Sauté until fragrant. Season with soy sauce, brown sugar, ketchup, rice vinegar, and water or broth. Stir until combined and bring to a simmer. Add the cornstarch mixed with water and stir until the sauce thickens.

Once thickened, add the fried cauliflower and toss to coat evenly.

Add chopped green onions, turn off the heat, and mix everything together again.