Start by boiling the cauliflower head. Bring a large pot of water to a boil, add the whole head of cauliflower, and cook until just tender, about 5-7 minutes.

Drain well and let it cool slightly. Once cooled, break the cauliflower into bite-sized florets.

In another bowl, whisk together the eggs and water until well combined.

Add the egg mixture to the dry ingredients and whisk until you have a smooth batter.

Fry the battered cauliflower in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.

Remove the cauliflower bites with a slotted spoon and drain on paper towels to remove excess oil.