Instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.
Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse
under the cold tap, drain well and set aside.
Put the flour in a large bowl with a pinch
of salt. Whisk the egg yolks and 175ml iced
water together, then whisk into the flour with the
oil to make a smooth batter. In a separate, clean
bowl whisk the egg whites until stiff, then fold
into the batter.
Heat the oil in a deep fryer or large wok to
190C. Coat some of the cauliflower in the batter
then use a slotted spoon to carefully lift into the
hot oil. Deep-fry the cauliflower for 2-3 mins until
golden and puffy. Drain on kitchen towel and
continue with the rest in batches. Sprinkle the
cauliflower with salt and serve with a bowl of
aïoli or mayonnaise.