In a large bowl, combine plain flour, cornflour, baking powder, bicarbonate of soda, garlic powder, salt, and black pepper.

Slowly add the cold water while mixing until a smooth batter forms.

Cut the cauliflower into bite-sized florets.

Heat about 1 inch of oil in a wok or frying pan to 175°C.

Dip each cauliflower floret into the batter, ensuring it is well coated.

Shallow fry the cauliflower for about 3 minutes on each side until golden brown and crisp.

Remove and place on kitchen paper to drain excess oil.

In a small bowl, mix together Japanese mayonnaise, sriracha, sweet chilli sauce, and a pinch of salt until smooth.

Arrange the crispy cauliflower on a serving plate.

Sprinkle with chopped scallion and shichimi togarashi.

Serve with the bang bang sauce on the side.