• In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs.
  
• Evenly coat the florets in the batter. You can do this in batches.
  
• One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
  
• Repeat this until all florets are coated.
  
• (See baking option in notes below)

  Heat a frying pan with some oil. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
  
• Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce!
  

Sauce

• In a bowl, place the brown sugar. Add in the warm water and stir until the sugar particles have dissolved. Add in the soy sauce and chopped scallions/onions. Mix well then enjoy as a dipping sauce!