Blanch the cauliflower florets in a pot of hot water for 3-4 minutes. Drain and cool.

In a mixing bowl, whisk together all-purpose flour, cornflour, ginger-garlic paste, black pepper, and salt. Gradually add water to form a thick batter.

Heat oil in a deep pan over medium heat. Dip each cauliflower floret into the batter and fry until golden brown, about 4-5 minutes.

In a wok, heat vegetable oil. Sauté garlic, ginger, and green chilies for 1-2 minutes. Add spring onion whites, red onion, and bell peppers, and cook until crisp.

Pour in soy sauce, chili sauce, ketchup, vinegar, sugar, black pepper, and salt. Mix and bring to a boil.

Dissolve cornflour in water to make a slurry. Stir it into the gravy until thickened, about 1-2 minutes.

Add the crispy fried cauliflower to the gravy, toss gently, and let simmer for a couple of minutes. Garnish with spring onion greens before serving.