Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
Heat oil 3cm deep in a deep-sided frying pan over medium-high heat until shimmering. Fry cauliflower in batches, turning occasionally until golden (3-5 minutes). Remove with a slotted spoon, drain briefly on absorbent paper, transfer to a large bowl, toss through spice mixture, season to taste and serve hot.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.