In a pot, mix 1 tablespoon of milk with 1 1/2 cups of water.
Add the washed and chopped medium cauliflower to the pot and boil for 3-4 minutes.
Remove the cauliflower from the pot, drain, and pat dry with a clean cloth.
In a bowl, prepare a batter using 1/4 cup plain flour, 2 tablespoons cornflour, 2 teaspoons chopped ginger, 1 teaspoon chopped garlic, salt to taste, and 1/4 teaspoon red chili powder.
Dip the cauliflower florets in the batter one by one.
Heat 3 tablespoons of cooking oil in a wok.
Deep fry the battered cauliflower florets in hot oil.
Drain the fried florets on clean kitchen paper towels and set aside.
In a pot, pour the remaining oil and add 2 teaspoons chopped ginger, 1 teaspoon chopped garlic, and 2 crushed red chilies. Stir-fry for a minute.
Add salt to taste and 1 small chopped spring onion. Stir-fry for another minute.
Stir in 1 1/2 cups water and bring to a boil.
In a separate bowl, mix 1 tablespoon cornflour with 1/4 cup water.
Gradually add the cornflour-water mixture to the gravy, stirring continuously until it resumes boiling.
Boil until the gravy becomes transparent.
Add the fried cauliflower florets and soya sauce to taste.
Boil for 2 more minutes, then remove from heat.
Serve hot with veg noodles or veg fried rice. Enjoy!