Fill a large pot with lightly salted water and bring to a rolling boil.
Add 2 teaspoons of ground cumin to the boiling water.
Cook 1 head of cut cauliflower florets in batches in the boiling water until cooked but still crisp, for 1 to 2 minutes.
Remove the cauliflower with a slotted spoon and cool on a plate.
In a blender or food processor, blend 1 cup of all-purpose flour, 1 egg, 2 cloves of garlic, 1 teaspoon of ground cumin, 1 tablespoon of tomato paste, and salt to taste until smooth.
Thin the batter with 1/4 cup of milk as needed.
Heat 2 cups of vegetable oil in a deep skillet to about 350 degrees F (175 degrees C).
Dip the cauliflower florets in the batter.
Fry the battered cauliflower in the hot oil, working in batches, until golden and crispy, for 6 to 8 minutes.
Remove the fried cauliflower with a slotted spoon and drain on a paper towel-lined plate.