1. Drop the cauliflower florets into enough lightly salted boiling water to cover them by at least 1 inch. Cook briskly uncovered for 8 to 10 minutes, or until the cauliflower shows only the slightest resistance when pierced with the point of a small, sharp knife. Drain on paper towels.
2. Heat 3 to 4 inches of vegetable oil or shortening in a deep-fat fryer or large, heavy saucepan until it reaches 350° on a deep-frying thermometer.
3. Sprinkle the florets liberally with salt and a little white pepper, dip them in the flour and shake vigorously to remove the excess. Then dip them in the beaten eggs and into the crumbs.
4. Turning them with tongs, deep-fry the florets (in two batches if necessary) for about 4 minutes, or until they are golden brown. Drain on paper towels. Then arrange them on a heated platter and drape with foil to keep them warm.
5. In a 6- to 8-inch skillet, heat the 6 tablespoons of olive oil over low heat until a light haze forms above it. Drop in the garlic cloves and, stirring constantly, cook for 2 or 3 minutes. Then remove them with a slotted spoon.
6. Add the paprika, vinegar and water to the oil and, stirring constantly, cook for a minute or so. Then pour over the cauliflower, turn the florets about with a spoon to coat them evenly and serve at once.
