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Cut cauliflower into thick slices or large florets. Steam or boil for 5–7 minutes until just tender. Drain and set aside.
In a bowl, mix flour, cornstarch, garlic powder, paprika, turmeric, salt, pepper, and water into a smooth batter.
Dip each cauliflower piece into the batter, then coat with breadcrumbs.
Heat oil in a skillet. Pan-fry the cutlets on medium heat until golden and crispy on both sides (about 3–4 minutes per side).
Drain on paper towels. Serve warm with your favorite dip or sauce.
Serving and Storage Tips
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