Method 1 Marinate the cauliflower florets with the tempura flour, turmeric, lemon juice, salt, ginger, green chilli and water. Keep aside for deep frying.
2 Heat up corn oil in a pan; add the chopped garlic, ginger and onions. Sauté until onions turns translucent. Add the capsicums and continue the frying for another 3 minutes. Add the tomato ketchup and tamarind chutney. Mix gently.
3 Meantime fry the marinated cauliflower till crisp. Stir-fry the cauliflower in the sauce; make sure the sauce coats evenly.
4 Sprinkle the chopped spring onion and serve hot on a parmesan cheese basket garnished with frisse lettuce and Asian mix lettuce.