Blanch the Cauliflower in boiling water for 2 minutes, then cool immediately in cold water. Drain well.

Heat the Vegetable oil in a saucepan over medium heat. Add the Banana shallot and cook for 2 minutes. Add the Garlic and cook for a further minute.

Add the Red pepper and cook for 2 minutes.

Add the Palm sugar, Rice vinegar, Gochujang, Light soy sauce, Fresh ginger, Cherry tomatoes and Sesame oil. Simmer for 3–4 minutes until syrupy. Remove from the heat.

Season the Cauliflower with Sea salt and Black pepper. Toss with the grated Fresh ginger and Cornflour until completely coated.

Heat approximately 2 cm Vegetable oil in a large pan over medium-high heat. Fry the Cauliflower until crisp and golden, turning halfway through.

Drain on kitchen paper and leave to cool slightly for 2 minutes.

Reheat the sauce and toss through the crispy Cauliflower.

Serve topped with Sesame seeds and sliced Spring onion.