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Divide the cauliflower into medium-sized florets. You can pre-cook the cauliflower in boiling water or steam it for about 5 minutes.
Drain the cauliflower and pat it dry using paper kitchen towels. Beat 3 eggs in a deep plate and add bread crumbs seasoned with ground ginger, ground cinnamon, turmeric and chili powder in the second deep plat.
Heat a large layer of sunflower oil in a skillet on medium-high heat. Coat the cauliflower florets with beaten eggs and then with the bread crumbs. Make sure the florets are fully coated.
Bake the florets in the oil for a few minutes, until they're beautiful golden brown. Don't overcrowd the pan, otherwise the florets won't become crunchy.
Transfer the golden brown florets from the oil to paper kitchen towels to remove any excess oil. Serve immediately with chili sauce, enjoy!