Heat oil in a pan, add red chilies and peppercorns. Break the chilies if you want your dish to be extra hot else keep them whole. Saute for a few seconds or until they become fragrant.
Add the nuts and saute until they start changing their color.
Add crushed ginger, garlic, and saute for a few seconds.
Next, add scallions and stir fry for a few more seconds.
In a bowl mix soy sauce, vinegar, rice wine, sugar, and salt. Add this mixture to the pan along with a cup of water. Cook for a few minutes or until the sauce starts bubbling.
Make cornstarch slurry by mixing cornstarch with around 2 tablespoons of water and add to the bubbling sauce. Stir for a few seconds and then cook for around 2-3 minutes or until the sauce becomes thick.
Add baked cauliflower florets to the sauce and mix everything until the sauce gets evenly coated on each floret. Cook for about a minute and then switch off the gas.
Garnish with chopped scallion and enjoy.