Wash and cut the cauliflower into bite-size florets.
405 gms (or) 3 cups (or) 1 head Cauliflower
Put the florets in a deep bottomed container, pour boiling water over the florets until they are submerged and close the container with a lid/plate. Let it sit for 10-15 minutes.
405 gms (or) 3 cups (or) 1 head Cauliflower
Drain the water and leave the florets in the colander to remove any excess water.
Transfer the florets onto a kitchen towel to remove any excess water.
Preheat the oven to 200C (395F)
Meanwhile, combine the plain flour, cornflour (corn starch), salt and paprika in a large bowl.
90 gms (or) ½ cup Plain flour/ All purpose flour, 30 gms (or) 3 Tablesppons Corn Flour/Corn Starch, Salt, 1 Teaspoon Paprika
Add water gradually and whisk to make a batter.
Water
Dip the florets in the batter and coat well.
405 gms (or) 3 cups (or) 1 head Cauliflower
Arrange the florets in a lined baking tray with little spacing between florets
Place the baking tray in the oven and bake for 20-25 minutes or until the florets are crispy turning them half way through to ensure even baking.
Take the tray out of the oven and put it on the cooling rack.