Cut the cauliflower into bite-sized florets discarding the core and leaves.
1 head (or) 414 gms (or) 3 cups Cauliflower
Wash them in tap water and then blanch them in a bowl of boiling water for 15 minutes. Close the bowl with a lid or a plate.
After 15 minutes, take the lid/plate off the bowl, drain the water and let the cauliflower sit in the colander for 5 minutes to remove any remaining water.
Meanwhile, preheat the oven to 200 C (400 F).
In a bowl, combine the cornflour, plain flour (all purpose flour), crushed pepper, salt and paprika.
90 gms (or) ½ cup Plain Flour (All Purpose Flour), 30 gms (or) 3 Tablespoons Corn Flour (Corn Starch), 1 Teaspoon Paprika, Salt, ½ Teaspoon Black Pepper
Pour in a little water and whisk. Add more water gradually when necessary and whisk until you get a smooth lump-free batter.
Dip the cauliflower florets in the batter and place them on a lined baking tray.
Put the baking tray in the oven and bake for 15 minutes.
Take the tray out of the oven, drizzle with oil, flip the florets, put the tray back in the oven and continue baking for another 15 minutes or until the florets are crisp and well cooked.
2 Teaspoons Sunflower Oil/Vegetable Oil