For the batter, whisk together the 1 cup of flour with 1 cup of water, garlic and a pinch of salt, in a large bowl. Heat a wok or large pan over medium-high heat and add the oil. Using tongs, dip the florets into the batter and then carefully dip the florets, one piece at a time into the oil and cook until golden brown, about 2 minutes. Repeat until all the florets are cooked. Set florets on a plate lined with paper towel and sprinkle with a pinch of salt.