Preheat the oven to 180 (fan) and line a baking tray with foil. Lay a wire rack over it and set aside. In a large bowl add 1tbsp oil and take the cauliflower florets and dredge them lightly in the oil. You could also use an oil spray to do this. Once the oil is gone wipe the bowl clean with some kitchen towel then add in the cornflour.
Dredge each floret in the cornflour until lightly coated. Place the florets into the wire rack on the lined baking tray and bake for 15-20 minutes until slightly tender. Whilst they are baking make up the sweet and sour sauce by combining the listed ingredients. Remove the cauliflower from the oven and tap off any loose excess flour.
Heat a tbsp oil in a wok over a high heat and once warm add in the florets and stir fry in the oil until a light golden brown. Remove and place on kitchen towel to remove excess oil. Discard any dirty oil from the wok (it'll have some flour/debris in it), and spray in a layer of coconut oil or other spray cooking spray you have.
Toss in the red pepper and onion, stir fry for 2-3 minutes whilst moving around the wok. Add the whites of the spring onion in, reserving the greens for garnish later. Re-add the cauliflower florets and toss everything together. Season with a little garlic granules and salt.
Pour in the sweet and sour sauce. Keep tossing everything around in the wok until the ingredients are evenly coated in the sauce. Remove from the heat.
Serve up and garnish with the greens of the spring onion. Enjoy! :)
