Instructions

• Cut 1 head cauliflower into florets and pat them dry with paper towels to remove excess moisture.
• In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
• Gradually add 1 cup water to the dry ingredients, whisking until the batter is smooth and free of lumps (it should coat a spoon and be pourable but not watery).
• Pour enough vegetable oil into a deep-fryer or a large, heavy pot so the florets can be mostly submerged (about 2–3 inches of oil); heat the oil to 365°F.
• Working in batches, dip each cauliflower floret into the batter, letting any excess drip back into the bowl.
• Carefully lower battered florets into the hot oil, avoiding overcrowding the pot. Fry each batch for about 3–4 minutes, turning occasionally, until the cauliflower is golden brown and crispy.
• Use a slotted spoon or spider to transfer the fried cauliflower to a plate lined with paper towels to drain.
• Repeat with remaining florets, maintaining the oil temperature at 365°F between batches.
• Serve the fried cauliflower hot.