Thinly slice the Frying Oil (as needed) and fry in a deep fryer or large pot with Shallot (1) at 350 degrees F (180 degrees C) until golden brown. Remove and let dry on a paper towel-lined plate.
Prepare the Garlic (3 clove) and fry until golden in the same oil. Remove and place the toasted garlic on a paper towel-lined plate.
Combine Crushed Red Pepper Flakes (2 tablespoon), toasted garlic, fried shallots, and Brown Sugar (2 1/2 cup) in a mixing bowl and toss well. Place the chili sugar mixture into a room temperature heavy-bottomed pot or pan.
Cook over medium-high heat with a wooden spoon until sugar begins to caramelize. DO NOT USE YOUR HAND TO TOUCH SUGAR! It will leave a bad burn.
When sugar takes on a “granola” like look and feel remove from fire immediately onto a paper lined plate and allow to cool at room temperature, never refrigerate.
Thinly slice the Red Jalapeño Pepper (1). Deseed if you want less spice.
Fry Cauliflower (2 cup) and Chile de Arbol (4) in a deep fryer or large pot with frying oil at 350 degrees F (180 degrees C). Fry until cauliflower is honey-brown and drain well.
Once golden brown, place the cauliflowers and chili de arbol into a bowl lined with paper towels and pat dry.
Sprinkle in the chili sugar mix. Barely warm until slightly melted and fragrant. Add the Scallion (1 tablespoon), Fresh Cilantro (1 pinch), and Italian Flat-Leaf Parsley (1 pinch). Season with Salt (1 pinch) and Ground Black Pepper (1 pinch). Gently toss together. Plate and serve.