Cook the cauliflower in boiling water for 2 minutes.
Tip into a colander, rinse under the cold tap, drain and set aside.
In a large bowl, add the flour with a pinch of salt.
Whisk the egg yolks and 300ml iced water together, then whisk into the flour with the oil until there is a smooth batter.
In a separate bowl whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fryer or large wok to 190°C or when a bread crumb tossed in goes golden brown in 10 seconds.
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 minutes until golden and puffy.
Drain on kitchen paper and continue with the rest in batches.
Sprinkle the cauliflower with salt and serve with mayonnaise or an aioli if you like, soya sauce also goes very well and is the traditional dipping sauce for these.