Once your oil is hot, submerge your cauliflower and fry them for 6 minutes until slightly browned. Remove and set aside.
For the sauce, add a tbsp of vegetable oil to a pan. Grate your garlic and ginger and add to the pan. Cook these for 30 seconds, then add your sweet chilli, sriracha, vinegar and soy sauce. Stir everything together and bubble away for a couple of minutes until nicely combined.
Once the sauce is nice and thick, add in your cauliflower, making sure to coat them in the sauce. Serve the cauliflower on a bed of steaming rice and get stuck in!