Cut the cauliflower into bite-sized florets. Steam cauliflower for 5 minutes; then immediately plunge the cauliflower into cold water. Drain well and then blot with a cloth until they are dry as possible.

Fill a large skillet 1/2 inch deep with vegetable oil. With the burner on medium, heat the oil to 350F. Turn the burner down to low to maintain the temperature.

While the oil is heating (it will take several minutes), take out two shallow bowls or pie plates. Break the eggs into one bowl and give them a quick mix. Pour the bread crumbs and paprika into the other and give it a stir.

To coat the cauliflower florets, dip them into the egg, allowing most of the egg to drip off - you don't want much egg on the cauliflower. Then roll them in the bread crumbs. Don't worry if the cauliflower is only partially covered. What you are looking for is a thin coating over much of the cauliflower.

In batches (3 or 4 depending on the amount of cauliflower), add the florets to the hot oil and fry them, turning them every so often, until they are golden brown and crisp, 2 minutes. With a slotted spoon, take the florets out of the oil and put them on plate lined with paper towels. Sprinkle with salt.

Serve while still warm from the oil or make them ahead and then reheat in a 400F oven until hot and crispy, about 5 minutes.