- ¼ cup ketchup
- 3 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon Asian chili-garlic sauce
- 2 teaspoons lime juice plus lime wedges for serving
- ¾ teaspoon pepper
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil
- 3 scallions white and green parts separated and sliced thin
- 1 tablespoon grated fresh ginger
- 3 garlic cloves minced
- 1 cup water
- ⅔ cup cornstarch
- ⅔ cup all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1 pound 1½-inch cauliflower florets (4 cups)
- 2 quarts peanut or vegetable oil for frying
- FOR THE SAUCE: Combine ketchup, water, soy sauce, chili-garlic sauce, lime juice, pepper, and cumin in bowl. Heat oil in small saucepan over medium-high heat until shimmering. Add scallion whites, ginger, and garlic and cook, stirring frequently, until fragrant, about 1½ minutes. Stir in ketchup mixture and bring to simmer, scraping up any bits of ginger mixture from bottom of saucepan. Transfer sauce to clean large bowl.
- FOR THE CAULIFLOWER: Whisk water, cornstarch, flour, salt, and baking powder in large bowl until smooth. Add cauliflower florets to batter and toss with rubber spatula to evenly coat; set aside.
- Line baking sheet with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 375 degrees.
- Using tongs, add florets to hot oil 1 piece at a time. Cook, stirring occasionally to prevent florets from sticking, until coating is firm and very lightly golden, about 5 minutes. (Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees.) Using spider skimmer, transfer florets to prepared sheet. Let sit 5 minutes.
- Add cauliflower and scallion greens to bowl with sauce and toss to combine. Transfer to platter and serve with lime wedges.