1. Clean cauliflower and cut the florets to medium size. 

2. Heat the oil for deep frying on medium heat. Combine flour, cornstarch, salt in a mixing bowl.

3. Mix and pour in the ginger beer -( if beer in unavailable you can use sprite) whisking as you go, little by little as needed, and make it thin but still thick enough to coat lump-free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.

5. Add the Cauliflower florets to the batter in batches, coat them well.

6. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more cauliflower is added.

7. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying. Transfer them to a plate with kitchen tissue that would absorb the excess oil.

To make the sauce : 

8. Combine the coconut oil, enchilada sauce, siracha, and vegan Worcestershire sauce in a medium saucepan over medium heat. Melt, mix it, and cook a little while stirring. Cook on medium heat until the sauce thickens ( 3-4min )

9. Turn the stove off and check the taste. If needed, you can adjust the salt.

10. Transfer the fried cauliflower to a large bowl, pour on the sauce, and toss the bites to coat it well.

11. Heat the oven to 325 f, put the cauliflower on the pan, and bake for 5 to 10 minutes.​

12. Serve it piping hot !!