Indian-style cauliflower florets prepared with a Thai bird's eye chili and basil reduction.
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Blanch the cauliflower florets in boiling salted water for 3 minutes, then drain and pat completely dry.
Toss the dried cauliflower with turmeric and cornstarch until evenly coated in a light dust.
Heat oil in a large wok or skillet and fry the cauliflower until the edges are golden brown and crisp, then remove and set aside.
In the same wok, leave 1 tablespoon of oil and temper the cumin seeds until they sizzle and become aromatic.
Add the ginger-garlic paste and minced bird's eye chilies, sautéing for 1 minute until the raw smell disappears.
Stir in the soy sauce and brown sugar, allowing the mixture to bubble and reduce into a thick, syrupy glaze.
Toss the fried cauliflower back into the wok, coating every piece thoroughly with the spicy reduction.
Turn off the heat and immediately fold in the fresh Thai basil leaves so they wilt slightly from the residual heat.
