Chop cauliflower into small (2-3cm) sized florets and toss in Louisianan Cajun Spice.
Fill a saucepan 6-7cm deep with oil and set to MED heat (bring to 180°C).
Mix the flours and make a well in the centre.
Mix in the soda and egg gently to form a batter.
Toss the cauliflower florets through the mixture.
Drop a small amount of batter in the oil to test the heat, it should bubble at the edges.
Use a fork to transfer half the cauliflower to the fryer, cooking each piece for approximately 5 minutes or until golden.
Repeat for the remainder of cauliflower.
Drain on paper towel and toss in Australian Chicken Salt to serve.