First, prepare the cauliflower. Rinse well under water and cut into small florets.

Bring a large pot of water to a boil, add 1-2 tablespoon of salt, and toss in the cauliflower. Cook for 3-4 minutes until slightly softened. Set aside to cool.

In a small bowl, combine the soy milk and vinegar to make "buttermilk". Set aside for a few minutes to allow the milk to curdle.

In another bowl, whisk together the cornstarch with the salt, garlic, and onion powder.

Prepare an assembly line, first dipping the cauliflower pieces in the milk/vinegar mixture, then tossing in the cornstarch, shaking off any excess. Repeat with all.

Now you are ready to fry. Heat the corn oil over medium heat until shimmering. Fry the cauliflower, a few pieces at a time, until golden brown on the outside and crisp. Sprinkle on a little salt while they're still hot.

Now, whisk together the ingredients for the sauce. Either toss the cauliflower in the sauce, or serve together. Enjoy!