Separate the cauliflower florets into bite size pieces and rinse well.
Bring around 4 cup of water to rolling boil on medium-high heat. Add big pinch of salt.
Once it starts boiling, add florets and cook for 2-3 minutes only.
Immediately drain the excess water and keep the florets into colander. Let the excess water drain out.
To make batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.
Add 4-5 tablespoons of water and make smooth batter.
Heat the oil in a pan on medium heat for deep frying.
Once oil is hot, dip the florets into the batter and add into the hot oil. Do not overcrowd the pan, fry in batches.
Keep moving and turning till they get golden brown and crispy from all around.
Once fried, drain the excess oil using slotted spatula and remove it to paper towel lined plate.
Repeat the frying process for rest.