In a large bowl, combine the flour, garlic, salt, and spices.
Make a well and add the water gradually, mixing to form a thick and homogeneous paste.
Put the cauliflower florets in the paste and coat them well.

Heat 2 ” (5 cm) of oil in a deep pan and fry the florets, a few at a time, for 4 to 5 minutes, or until they are golden brown.
Drain on paper towels and serve with a mint sauce, a spicy sauce, or a peach chutney.