Trim cauliflower into small florets. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft. As it is cooking, whisk flour, parsley, garlic, eschalots, eggs, cumin, cinnamon, turmeric, salt and black pepper in a bowl to make a batter.
Drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly. Pour olive oil in a pan so that is about 15mm deep. Heat. When oil is hot, drop in 2 tablespoons of mixture for each fritter. Cook for 3 minutes per side.
Make in batches and drain on newspaper or paper towels. Serve hot, warm or cold.