Cook cauliflower sections in water with 1teaspoon salt, and drain.
Make a batter with the flour, apinch of salt, 1tablespoon vegetable oil and the wine. Fold in stiffly beaten egg whites. Batter should have the consistency of a pancake batter.
Dip the cooked cauliflower sections into the batter, then place the sections in a sieve to drain off excess batter. Heat the vegetable oil in a frying pan. Fast-fry the cauliflower pieces to a golden brown.