Clean the cauliflower, rinse and divide into roses.
Cook al dente in salted water with a little sugar and lime juice.
Drain in a colander and drain.
For the dip, peel red onion, dice finely and place in a small baking dish form with chili sauce, mango sesame, chutney, tomato ketchup and soy sauce.
Peel garlic and press through garlic press to it.
Season the dip with curry and soy sauce.
In the meantime, for the batter, separate egg, mix with flour, potato starch and a little water.
Beat egg whites until stiff and fold in carefully.
Season the dough with iodized salt, pepper and a little nutmeg.
Heat rapeseed oil or possibly clarified butter in deep fryer or possibly cooking pot to 180 °C.
Turn cauliflower florets in potato starch to the other side, pull through the batter and fry in oil until golden brown. Remove and drain on kitchen paper.
Divide fried cauliflower florets evenly on plates. Drizzle the dip next to it. Long grain rice goes well with this Asian dish.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?