Prepare the sauce. Mix all the sauce ingredients in a bowl until well combined. Set aside
Prepare the cauliflower. Cut the cauliflower into bite-sized florets and rinse them over cold water. Let them drain in a colander.
Prepare the batter. In a large bowl, whisk together flour, salt, white pepper, and water until well combined.
Dredge cauliflower florets in the batter and shake off excess. Fry or air fry the florets until golden brown.
Transfer the fried florets onto some paper towels to absorb excess oil (if using the fry method).
Heat a large wok or pan and add in a spoonful of oil. Sauté chili until fragrant over low heat, then add in the ginger and sauté until fragrant. Continue to do the same for garlic.
Add in the bell pepper, red onion, and stir fry for another minute.
Whisk the sauce again (corn starch may have set at the bottom of the bowl) and pour into the above mixture. Then, continue to cook until the sauce is slightly reduced and thickened.
Add in the cauliflower florets and toss to coat the florets with sauce. Taste test and season accordingly.
Finally, fold in the toasted cashews and give it a quick toss. Serve warm and enjoy!