Start by preparing the tempura batter according to the instructions on the package. In a mixing bowl, add a pinch of salt and pepper to the batter for added flavor. Break the cauliflower head into bite-sized florets, and coat each piece thoroughly in the batter.

Heat your deep fryer or a heavy-bottomed pot filled with oil to 350°F (175°C). Once the oil reaches the desired temperature, carefully add the battered cauliflower florets in small batches. Fry them until they turn golden brown and crispy, which should take about 4 minutes. Once done, use tongs to remove the cauliflower and drain them on a plate lined with paper towels.

While the cauliflower is frying, heat a non-stick sauté pan over medium heat. Add the low sodium soy sauce, honey, chili garlic sauce, minced garlic, ginger powder, brown sugar, apple cider vinegar, sesame oil, and sriracha to the pan. Stir the mixture well and bring it to a simmer, allowing the flavors to meld together.

Once the sauce has simmered, add the crispy cauliflower florets to the pan. Toss the cauliflower in the sauce until each piece is evenly coated.

Transfer the saucy cauliflower to a serving bowl, mounding it nicely. Garnish with chopped green onion, sesame seeds, and lime zest for a burst of freshness. For an extra touch, serve with a side of ranch dressing in a small dish and a lime wedge.