Start by prepping all your ingredients.

To make the sauce, combine the oil, ketchup, vinegar, agave syrup, soy sauce and pineapple juice in a pot and mix well.

Make a slurry with 1/2 cup of water and 1 tsp of cornstarch and add into the sauce. Let simmer until thickened.

Cut the cauliflower into bite-size florets. Steam the cauliflower florets with vegetable bouillon infused water until starting to soften. You only want the cauliflower to be parboiled. (You can also boil the cauliflower, just keep an eye on them so they don't become too soft. Drain the cauliflower florets (I poured the water over the florets to get as much flavour from the water as possible) and allow to cool down while you prepare the coating.

In a bowl mix the flour, corn starch, salt, chilli powder, paprika, turmeric, garlic granules and vegetable bouillon. Add the sparkling water gradually until you've reached the ideal thickness. You want the mix to be a bit runny but thick enough to stick to the cauliflower.

Pour the cauliflower florets into the coating mix and coat all the florets well.

Deep fry the cauliflower for about 3-5 minutes or until golden. I used a deep fryer and the oil was 150°C

Cut some carrots, peppers, broccoli and onions and stir-fry in a pan in a little bit of oil.

Add the sauce and the deep-fried cauliflower and toss in the sauce until the sauce has coated the cauliflower. Serve with rice if preferred.