Cut the cauliflower into medium-sized florets.

Mix the batter and whisk till well blended, it should turn out something like a thin yoghurt consistency.

Heat about 800ml or four fingers depth of oil in a large and deep sauce pan. Drip a small amount of batter into the oil, if the batter cooks and rises immediately, the oil is hot enough. Dip your cauliflowers in the batter and carefully drop them into the pan. When they are floating and not too brown, you can remove them and drain. We don't want them too brown otherwise it will not absorb the sauce well. Drain and set aside.

Toast the black and white pepper over medium heat in a non-stick pan, WITHOUT oil. When you can smell the pepper aroma, remove and set aside.

Mix the vegan oyster sauce, soy sauce, and sugar in a separate bowl. Chop the onions, finely dice the garlic and bird's eye chilli, and remove the stems of the curry leaves.

Start cooking your spaghetti now in a large pot of salted boiling water.

Heat 3 tbsp of oil on a non-stick pan over medium heat, and fry the onions. We need a bit more oil in for this one otherwise the pepper texture will feel gritty. When the onions are slightly translucent, add the garlic.

When the garlic is fragrant, add the fermented bean paste, bird's eye chilli, curry leaves, and toasted pepper. Mix well. The aroma should be crazy good now.

Add the cauliflower back into the pan and toss with half of the sauce, making sure each piece is well coated.

Move the cauliflower to the edges and put the cooked spaghetti in the center. Pour the rest of the sauce over the spaghetti and mix well. Toss everything together.

Serve hot with a sprig or two of blanched vegetables.