Prepare the cauliflower by removing the leaves and the base of the trunk. We separate the “trees” with our hands, they will come out easily. Then we cut them into pieces Same size (if possible), wash them and dry them well.
Beat the eggs in a deep and wide bowl, along with a teaspoon of salt and a pinch of pepper. Add the flour and mix. We will get a thick dough that we need lighten with water, but without going over. The idea is to achieve a texture similar to liquid cream.
We introduce the cauliflower in the batter and stir carefully so as not to damage the pieces, ensuring that they remain well covered on all sides. Fry the cauliflower pieces in a pan with plenty of hot oil. It is not necessary to brown, it is only necessary that the batter is cooked well. We drain on a source with absorbent paper.
for the sauce Peel and finely chop the onion and garlic cloves. Heat a little oil in a saucepan and fry them over low heat. When they are tender, add the wine and cook over high heat until all the alcohol evaporates.
Then add the flour and paprika. We remove and, immediately after, water with vegetable broth and season to taste. Let the sauce cook for 10 minutes before adding the cauliflower and giving a last boil 4-5 minutes. We serve immediately.