Cook over medium heat, stirring often, until thick and clear.

Lower the heat and simmer for another two to three minutes.

Turn off the heat.

In a large mixing bowl, whisk the starch, flour, salt and pepper.

Stir in enough iced water to make a thick but still pourable batter.

Dump the cauliflower florets into the batter and mix to coat each piece well.

In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.

Over medium-high heat, cook the battered cauliflower one by one into the hot oil and cook, flipping midway through the cooking if necessary, until lightly browned and crisp.

Scoop out the cauliflower and drain on stack of paper towels.

Transfer the cauliflower to a large mixing bowl.

Pour in the sauce and toss until every floret is glazed and shiny.