1 head of cauliflower
1 c. flour
2 eggs, lightly beaten
1 c. milk
1 tsp. garlic powder
1 tbsp. chopped parsley
salt
pepper
vegetable oil for frying

Cook the cauliflower in salted water. Separate into flowerette. Do not allow to get very soft. Mix together all the ingredients except oil, until you have a smooth batter. Heat the oil until very hot. Dip the flowerette into the batter and fry until golden brown. Dry on paper towel. Server over mashed potatoes.