Begin by washing your cauliflower thoroughly, then cut it into large florets roughly the size of your palm. Make sure to shake off any excess moisture.

In a large bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually mix in cold water and sesame oil until the batter is smooth.

Heat oil in a deep skillet or pot to 325°F (163°C). Dip each cauliflower floret into the batter and carefully place them in the hot oil in batches. Fry for 2-3 minutes until golden brown.

In a separate saucepan, heat a little vegetable oil over medium heat. Add shallots and garlic, sautéing until they become translucent. Stir in soy sauce, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard.

Reheat your oil to 325°F (163°C) for a second fry. Add the previously fried cauliflower florets and fry for 1-2 minutes until extra crispy. Drain on a paper towel-lined plate.

In a large mixing bowl, toss the hot cauliflower with the prepared soy garlic glaze, ensuring each floret is generously coated.