• Gather all of the ingredients.

To make the candied walnuts:

• Stir water and sugar together in a small saucepan over high heat. Bring to a boil, then add the walnuts. Boil for 2 minutes, then drain and place on a cookie sheet lined with parchment paper to dry.

Steam the cauliflower:

• Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Then place the cauliflower florets in the steamer basket and set the basket over the boiling water. Cover the pot and steam until the cauliflower is tender to the bite, about 3-5 minutes for crisp-tender. Remove to a cooling rack and spread in an even layer so that the cauliflower cools and dries.

Batter and fry the cauliflower:

• Whip egg whites in a medium bowl until foamy. Stir in the glutinous rice flour until it has a pasty consistency. If your batter seems too dry add a touch of water, 1 teaspoon at a time to thin it out.
• Heat 1-inch of oil in a heavy deep skillet over medium-high heat to 365 ℉ (185℃). Dip the steamed cauliflower into the prepared batter, then fry in batches in the hot oil until golden brown, turning as necessary to cook all sides of the florets, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Season the cauliflower with a generous sprinkle of salt while still hot from the oil.

To make the honey sauce:

• Stir together the mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add the fried cauliflower and toss to coat with sauce.

To serve:

• Fill serving bowls with leafy greens, and sprinkle generously with salt and pepper to season. Add the crispy cauliflower on top, sprinkle the candied walnuts on top, followed by the minced chives and a small sprinkle of chile flakes, serve.