Salt (to taste) a large pot with water and set it to boil. Add the Cauliflower Florets (400 gram) and cook for 10-15 minutes.
Remove and drain the cauliflower florets once cooked through.
In a large bowl combine the Chickpea Flour (120 gram), Garlic (3 clove), Onion (1/2), and Fresh Parsley (to taste), and slowly stir in the Water (150 milliliter). Continue to stir until reached the desired consistency. Season with Salt (to taste) and stir once more until you've achieved a creamy texture.
Cut the florets into smaller pieces and add them to the batter, then mix.
Fry the battered florets in a large pan with Olive Oil (to taste) over high heat. Once they are golden brown on one side, flip over to cook on the other side.
Remove the florets as they finish frying to a golden brown color and place them on a plate lined with paper towels to absorb the excess oil. Serve alone or with some dipping sauce.