Heat up a large pot of water to steam the cauliflower.

Cut cauliflower into medium size florets.

Once the water is boiling, salt the water slightly and add the cauliflower to the boiling water.

Steam the cauliflower for 3-4 minutes. Drain.

Transfer to a bowl. Let the cauliflower cool.

Prepare a batter for the cauliflower. See the batter ingredients below.

Once the cauliflower slightly cools, add the steamed cauliflower to the batter.

Coat well.

Transfer the coated cauliflower to a baking sheet. Spray with avocado oil. I used parchment paper, but you can bake the cauliflower without it. Bake for 40 minutes at 425 degrees - flipping halfway and spraying again with avocado oil. Once the cauliflower is done baking, prepare the sauce.

Chop the ginger, garlic, green chilies, red onion, and white portion of the scallions.

Heat up a wok on medium heat. Add ginger, garlic, and green chilies. Saute for 1 minute.

Add the red onion and white scallions. Saute for 3 minutes or until slightly golden.

Add the soy sauce, ketchup, rice wine vinegar, and red chili sauce ( I like Ching's or Siracha works).

Stir around for a minute.

Prepare a cornstarch slurry and add it to the sauce. This will help thicken up the sauce slightly and add a glossy shine.

Stir well for a minute.

Add the baked cauliflower. Gently toss florets into the sauce making sure everything is well-coated. Cook for 2 minutes max.

Top with chopped green scallions. Stir.