Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)
In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.
Drain the florets and let them cool down for a few minutes.
In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.
Also, take some bread crumbs in a platter and season it with a bit of salt.
Heat some oil in a large pan to fry these florets.
Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes.
They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.
Serve them piping hot with a dip of your choice or an aioli and some crudités.
Serve them piping hot as if kept aside to cool, they will turn a bit limp.
You can improvise with the spices you wish to add in this recipe.
Omit bread crumbs if making these GF.