The temperature of the oil is one of the most important factors when frying anything. If the oil temperature is too low, the cauliflower will absorb too much of it and end up greasy and soggy. If the temperature is too high, the outside of the cauliflower will burn before the inside has time to cook. The only way to ensure that the temperature of your oil is a perfect 350 degrees F (176 degrees C) is to use a deep fry thermometer.  Deep fry thermometers can be found in most home goods and kitchen stores, or ordered online.