Boil the cauliflower florets in salted water for 2-3 minutes until slightly softened. Drain well.
In a bowl, add the beer, the cheese and the parsley, and then slowly add the flour, beating with a fork until the mixture turns into a batter, not too thick. Add the egg and a little bit of salt and pepper and mix well.
Dip each floret into the batter and fry in a deep pan with hot oil. Once browned, remove from the oil, place onto absorbent paper and serve.