Place whisked egg into a large bowl, add your cauliflower florets which should all roughly be the same size (like a chicken drumette), mix well and then add your cornflour ensuring each floret is coated in the egg and cornflour mixture.
Heat the oil in a wok over a high heat and fry the cornflour coated cauliflower for 3 to 4 minutes stirring regularly to ensure even cooking and browning. Transfer to kitchen paper to drain and leave to one side.
Add the chilli bean sauce, vinegar, tomato puree, soy sauce and sugar into a large saucepan or clean wok. Stir well and cook for a minute or 2 until just starting to bubble and the sugar has dissolved. Now add your cooked cauliflower florets, give everything a final mix and transfer to your serving plate and enjoy.
Serve with a dish of Carrot and Celery batons and a blue cheese or sour cream dip