Gobi Manchurian

Directions

1. 1
   In a large pot filled with 1" water, place cauliflower in a steamer basket and steam, covered, until knife-tender, 8 to 10 minutes.
2. 2
   Transfer cauliflower to a plate, let cool, and pat dry.Toss cauliflower with garlic, ginger, and cayenne to combine; set aside until ready to use.Sauce and Assembly
3. 3
   In a large skillet over medium heat, heat 1 tablespoon oil.
4. 4
   Add onion, bell pepper, chiles, scallions, garlic, ginger, and black pepper. Cook, stirring frequently, until onions begin to soften, about 5 minutes.
5. 5
   Add ketchup, soy sauce, vinegar, sriracha, granulated sugar, and white pepper and stir to combine.
6. 6
   Remove from heat and stir in MSG.Into another large pot fitted with a deep-fry thermometer, pour oil to a depth of 2".
7. 7
   Heat over medium heat until thermometer registers 350°. In a large bowl, stir cornstarch, water, and salt until a thick slurry forms. Working in batches and using clean hands, thoroughly coat cauliflower in slurry, then shake off excess before carefully lowering into oil, one piece at a time. Fry, stirring occasionally, until deeply golden, about 8 minutes.
8. 8
   Transfer to skillet with sauce and repeat with remaining cauliflower.Toss cauliflower to fully coat in sauce.
9. 9
   Sprinkle with more scallions before serving.