Cut cauliflower into small florets, coat with cornstarch batter and salt.
Deep-fry florets in hot oil until golden brown and very crisp; set aside.
In a pan, simmer soy sauce, honey, vinegar, garlic paste, and water for 2 minutes until glossy.
Toss fried cauliflower florets in the sauce until coated.
Garnish with toasted sesame seeds and chopped spring onions before serving.