First, make the batter. Grind the cumin and mustard seeds, chillies, and peppercorns in a mortar and pestle until you get a powder. Put the flour in a bowl and add the ground spices and turmeric. Pour in most of the beer and whisk gently. Check the consistency – it should be like thick cream. If it’s too thick, whisk in the remaining beer. Don’t worry if there are a few lumps in the batter, they will become crispy when fried. Season with sea salt and set aside.

Cut off the stem and break the cauliflower into small florets. Cut the stems into 2cm pieces – this way, everything will cook at the same speed. Wash the cauliflower, drain it, and dry it with paper towels. Put the cauliflower pieces in a bowl and dust with a little flour.

Heat the oil in a deep pan (about 10-12cm deep) to 180°C. Without a thermometer, just slide a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil is at the right temperature. Remove the potato from the pan.

Shake off any excess flour from the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil. Make sure to stand back to avoid splashing. It’s best to fry them in batches so you don’t overload the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is almost ready, add the parsley leaves and cook for 40 seconds (they will distribute over the fritters). Fry the pieces gently, turning them once or twice with a slotted spoon. When they’re golden and crispy, remove them from the oil, letting any excess oil drip back into the pan, and drain on paper towels. Sprinkle with sea salt and squeeze a bit of lemon juice.