Prepare the Cauliflower: Bring a large pot of water to a boil and add 1/2 teaspoon of salt.

Blanch the cauliflower florets in the boiling water for about 2 minutes to soften slightly. Drain and let them cool.

Prepare the Batter: In a large bowl, whisk together the eggs and the remaining 1/2 teaspoon of salt.

Add the flour, garlic powder, and dried parsley to the egg mixture. Stir until the mixture is smooth.

Fold in the grated Parmesan cheese. The batter should be thick enough to coat the cauliflower but not too runny.

Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring each piece is well-coated.

Fry the Cauliflower: Heat a sufficient amount of vegetable oil in a deep fryer or a large frying pan over medium-high heat. The oil should be hot enough that a drop of batter sizzles when it touches the oil.

Carefully add the battered cauliflower to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed to prevent burning.

Use a slotted spoon to remove the cauliflower from the oil and drain on paper towels.

Serve: Serve the crispy cauliflower bites hot, ideally with a dipping sauce like ranch dressing, marinara sauce, or your favorite creamy dip.