Bring a large pot of salted water to a boil.
Add cauliflower and cook until just tender, about 5 minutes.
1 large cauliflower
Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels. Sprinkle the cauliflower all over with salt.
Kosher salt
Heat 2" oil in a large saucepan until a deep-fry thermometer reaches 350°F, or when a small piece of bread turns golden in the oil after about 1 minute.
canola oil
In a large bowl, mix the flour, turmeric, cayenne, paprika, 2 teaspoons salt, pepper, and lemon zest.
1½ cups all-purpose flour, 1 tbsp ground turmeric, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp black pepper, 2 tbsp lemon zest
In a separate bowl, whisk the eggs.
4 eggs
Working in batches, dredge the cauliflower in the seasoned flour, shaking off excess, then into the eggs, shaking off excess, and then back into the flour for another dredging.
Fry, flipping as needed, until golden and crisp, about 4 to 5 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Place on a platter, sprinkle parsley on top, and a little coarse sea salt (if using). Serve at once with lemon wedges on the side.
1 tbsp fresh parsley, Coarse sea salt