Boil 2-3 quarts of water in a 5 quart saucepan

After the water comes to a boil, turn off the flame and add 1 tbsp salt and cauliflower florets to the boiling water and leave for 10 minutes

After 10 minutes, drain the water from the cauliflower florets using a sieve. Set aside and let it cool

To make the gravy, put the 1 tbsp oil in a 5 quart pan/wok and heat

Add the sweet onion to the pan and sauté until the onion becomes translucent for 1-2 minutes

Add the bell pepper to the pan and sauté until crisp tender for 1-2 minutes

Add ketchup, soy sauce, chili sauce and black pepper to the pan, mix well and cook for 2 minutes

After 2 minutes, turn off the flame and keep the pan aside

To make the batter, add flour, corn starch, 2-3 drops of orange food coloring, soy sauce, vinegar, chili sauce, jalapeno, ginger, 1 tsp salt and black pepper to a big bowl and mix

Add water and mix well until it has a batter-like consistency and set aside

Heat oil in a frying pan

Dip each cauliflower floret into the batter and make sure each part of the floret is covered with the batter

Put it in the frying pan and fry until golden-brown (they will be fried in about 2-3 batches)

After the cauliflower florets turn golden-brown, take them out of the frying pan and remove excess oil

After all of the florets have been fried, add to the pan/wok containing the gravy and mix gently to coat each floret with the gravy

Carefully take the florets out and place onto a big tray

Garnish with green onions and serve immediately

Note: **Do not put the florets into the gravy unless you plan on eating immediately or else they will get soggy; Put them into the gravy right before you serve.