Heat 3 cups of water in a pot on the stovetop. Once it comes to a boil, add the cauliflower florets to the water.
Cook the cauliflower florets in boiling water for 3 minutes, then immediately drain them into a colander or use a slotted spoon to take out the cauliflower. Rinse the cauliflower in cold water to stop them from cooking further. The cauliflower should be around 50% cooked.
Toss the par-boiled cauliflower in a little all-purpose flour and keep aside.
Add the cauliflower to the batter and mix such that the cauliflower is well coated in the batter (batter should not drip off the cauliflower too much).
Heat a heavy-bottomed wok with vegetable oil. Once the oil is hot, add a drop of the batter to the oil, if it bubbles and rises to the surface, the oil is hot enough to start deep-frying the cauliflower.
Deep fry the cauliflower in batches, flipping them over midway, so that they are evenly fried. Once the cauliflower is golden-brown, use a slotted spoon transfer to a kitchen paper to absorb the excess oil. Keep aside for later.