Cut the cauliflower into medium-sized florets and rinse under cold water. Pat dry.

In a mixing bowl, whisk together corn starch and all-purpose flour. Gradually add cold water, mixing until a yogurt-like consistency is reached.

In a deep pan, heat vegetable oil to about 350°F (175°C). Test by dropping in a small amount of batter.

Dip each cauliflower floret in the batter and fry for 3-4 minutes until golden brown. Drain on paper towels.

Toast cracked black pepper and ground white pepper in a dry pan for 1-2 minutes until aromatic.

Combine vegan oyster sauce, soy sauce, and sugar in a mixing bowl and whisk until well blended.

Cook spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.

In the frying pan, heat oil and sauté shallots until translucent, then add garlic and sauté for another minute.

Stir in fermented bean paste, bird’s eye chili, curry leaves, and toasted black and white pepper, and cook for 2 minutes.

Add the fried cauliflower and half of the sauce to the pan, toss to coat. Then add the spaghetti with the remaining sauce.

Toss everything together over low heat for 1-2 minutes and serve immediately.