Wash and chop the cauliflower into bite-sized florets. Boil water with the salt, turn off flame, and immerse the cauliflower pieces for 5 minutes.
Drain, and spread on a towel to dry a bit. Meanwhile, make a dry mix with the all-purpose flour, salt, and pepper as given under "for frying".
Sprinkle this on the cauliflower pieces and mix well to coat.
Heat up oil in a frying pan and fry the cauliflower florets in batches. Drain on to a paper towel.
Chop the chillies, garlic, and spring onions finely. Make a slurry of the cornflour with the water.
Heat up a tbsp of oil and saute the garlic and green chillies. Next, add all the sauces and fry for a few seconds. Add the cornflour slurry and let it thicken and come to a boil. Taste test for salt and spices and add more if needed.
Quickly add the fried cauliflower florets and toss to coat. Turn off flame when it completely dries up.
Garnish with chopped spring onions. Can be served as such or as an accompaniment to noodles and fried rice.