Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add cauliflower.
Cook over high heat 15 to 20 minutes or until tender.
Drain on paper towels; cool.
Put 1-1/2 cups water in a medium bowl.
Gradually sift flour into water, beating constantly.
Beat in eggs.
Batter should be the consistency of mayonnaise.
Batter can be prepared a few hours ahead.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Detach florets from cauliflower.
Dip florets into batter.
Using a slotted spoon, lower a few at a time into hot oil.
Turn cauliflower.
When golden on all sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained cauliflower on a warm platter and season with salt.