1 head cauliflower
Salt
2/3 cup sifted cornstarch
2/3 cup flour
2 eggs
3 to 4 cups canola oil

Prepared tahini, romesco or aioli sauce, for dipping (available in specialty food shops), optional.

1. Remove core from cauliflower, and separate into bite-size florets.
2. Bring a large pot of salted water to a boil. Drop in florets, cook 1 minute, drain in a colander, and place under cold water to cool. Transfer to a towel to dry.
3. Sift cornstarch and flour into a large bowl. Whisk eggs with 2/3 cup water. Whisk into flour mixture. Season batter with salt to taste. Place florets in batter, and fold with a large spoon to coat evenly.
4. Heat oil in a wok or deep saucepan to 350° degrees. Drop in about one-third of the batter-coated florets. Fry about 10 minutes, until lightly browned. Transfer to paper towel. Repeat with remaining florets.
5. To serve, heat oven to 400° degrees. Line a baking sheet with parchment, and arrange cauliflower on it. Place in oven, and heat about 8 minutes; dust with salt, and serve.
6. Serve dipping sauce alongside, if desired.

Makes about 60 pieces.