Bring a large pot of salted water to a boil.
Add cauliflower and cook until just tender, about 5 minutes.
Using a slotted spoon, transfer to an ice bath, then drain and pat dry with paper towels.
Heat 2" oil a large saucepan until a deep-fry thermometer reaches 350 F.
In a large bowl, mix together flour, lemon zest, turmeric, cayenne, 1 teaspoon salt, 1/2 teaspoon pepper.
In a separate bowl, whisk the eggs.
Working in batches, dredge the cauliflower in 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 2 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Taste, and season with more salt and pepper, if necessary
Place in serving vessel and sprinkle parsley on top.
Serve at once with lemon wedges on the side.