Separate each floret from the head of cauliflower, preferably by hand to keep the florets whole. If necessary, cut the larger ones in half.
In a bowl, mix the Papondu with 10 cl of water to achieve a thinner consistency.
In a second bowl or a shallow dish, place the breadcrumbs.
Dip each piece in the Papondu-water mixture, then roll them in the breadcrumbs to coat them thoroughly.
Fry the florets in a deep fryer or skillet, turning them regularly, until they are golden brown.
Tip: For an even more melt-in-your-mouth texture, you can steam the florets before breading them. However, stop cooking them while they’re still slightly firm so they hold their shape when fried.
