In a heavy-bottomed pot, heat vegetable oil over medium heat until it reaches a shimmering 350°F.

In a mixing bowl, combine all-purpose flour, cornstarch, garlic powder, and salt. Gradually whisk in ice-cold water until you achieve a smooth and lump-free batter.

Take your fresh cauliflower florets and toss them in the batter, making sure each piece is evenly coated.

Carefully drop the battered cauliflower florets into the hot oil, frying them in batches for about 3–4 minutes until they turn golden brown.

In a small saucepan, whisk together sriracha, honey, soy sauce, rice vinegar, and sesame oil. Heat until thickened slightly, about 3–4 minutes.

Once the sauce has thickened, toss the fried cauliflower bites in the warm sauce until they are all well-coated.