Begin by washing and roughly chopping the cauliflower into small pieces. You can use a food processor to pulse it into finer bits, but be careful not to puree it—small chunks are ideal for texture.
In a large pot, steam the chopped cauliflower for about 5-7 minutes until it becomes tender but not mushy. Once cooked, let it cool for a few minutes before transferring it to a large mixing bowl.
To the bowl with the cauliflower, add the crushed garlic, chopped parsley, and salt and pepper. Mix gently to combine the flavors.
In a separate bowl, whisk together the beaten eggs and hot water. Once combined, slowly pour this mixture into the cauliflower bowl and stir until evenly coated.
Add the white whole wheat flour and grated Pecorino Romano into the mixture. Stir until the dry ingredients are just incorporated into the wet mixture; be careful not to overmix.
In a large frying pan, heat the olive oil over medium heat. You want it hot enough that a small drop of batter sizzles when added.
Using a tablespoon, scoop out the fritter mixture and place it into the hot oil. Flatten them slightly with the back of the spoon. Fry for about 3-4 minutes on each side until golden brown and crispy.
Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm, perhaps with a dollop of yogurt or your favorite dipping sauce.
