Blend onions, green chillies and ginger into smooth paste.
Combine plain flour, cornflour, prepared paste and salt to make thick batter.
Dip each cauliflower florets in the batter and roll in bread crumbs, till evenly coated.
Heat Figaro Pure Olive Oil in a kadhai. Deep-fry few florets at a time till golden brown on all sides.
Serve immediately with ketchup.