Bring water to a boil. Cut the cauliflower into florets, removing the stems, and add to the boiling water. Cook for about 20 minutes, until very soft.

Drain the cauliflower in a colander for 1 minute to remove excess water.

Mash the cauliflower with a fork until smooth. Add 2 eggs, salt to taste, 1 teaspoon black pepper, cinnamon, and vanilla extract. Mix well, then gradually add breadcrumbs until the mixture holds together.

Shape the mixture into kofta fingers and place them on a plate. Refrigerate on a shelf for 2 hours.

Heat oil in a deep pan. Fry the kofta until golden brown. For a milder cauliflower aroma, add a pinch of cumin to the boiling water when cooking the cauliflower.