First step, get that cauliflower broken down into bite-sized florets.
Next, let's get started on the batter. In a bowl add in the flour, corn starch, five spice, salt, egg and soda water. Mix until the batter is smooth. Set aside until ready to fry.
Now let's get the sauce ready to rock. In a small saucepan add orange juice, zest, ginger, garlic, sesame oil, soy sauce, red pepper flakes, rice wine vinegar, honey and sugar. Stir together and turn the heat to medium high. While the mixture comes to simmer, in a small bowl mix corn starch and water. Once the mixture starts to simmer, whisk in the corn starch slurry. The mixture should start coming together and thicken. Remove from heat and let sit until cauliflower is fried and ready to be tossed in sauce.
Ok, fry time. In a dutch over or heavy bottomed pot, bring canola oil to 350 degrees. Drop the cauliflower bit by bit into the batter and make sure each floret is fully covered. Drop battered cauliflower into hot oil and fry until golden brown. Once browned, remove and let drain on wire rack or paper towel. Repeat for all of the cauliflower.
Place cooked cauliflower in a large bowl. Pour orange sauce over all and gently toss. Sprinkle with toasted almonds and green onions and serve!
