Place the head of cauliflower upside down, remove the leaves and cut the florets from the stem, then spread the florets and cut the bigger ones into smaller bite-sized pieces, making sure all the florets are evenly sized

Transfer the florets into a strainer and rinse under cold water, then completely dry the florets, either with a salad spinner or with a dishcloth, set aside

To make the batter, add in 1 cup (120 grams) all-purpose flour into a large bowl, along with 1 tsp baking powder, 1 tsp sweet smoked Spanish paprika, 1 tsp garlic powder and a pinch of sea salt & black pepper, mix together, then slowly add in 1 cup beer at room temperature as you whisk together, once the beer has been added, continue to whisk until you end up with a smooth batter with no lumps

Heat a large fry pan with a medium heat and add in 1 cup sunflower oil

While the oil is heating, add ½ cup (60 grams) all-purpose flour into a bowl and season with sea salt & black pepper, add in half of the cauliflower florets and mix them around so they´re evenly coated in the flour, then add them into the bowl with the batter, making sure to shake off any excess flour, and mix together so they´re all coated in the batter

After heating the oil for 6 to 8 minutes, start adding the coated cauliflower florets into the hot oil, all in a single layer and evenly spaced out, shaking off any excess batter, cook for 3 to 4 minutes per side, then remove from the pan and transfer into a dish with paper towels, add into a preheated oven at its lowest setting while you prep and cook the second batch

Meanwhile, make the lemon garlic aioli, add in 1 cup mayonnaise into a bowl, finely grate in 2 cloves garlic, squeeze in 1 tbsp lemon juice, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined

Once all the florets are cooked, transfer into a serving dish next to the lemon garlic aioli, sprinkle with finely chopped parsley, enjoy!