How to Make It
Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.
Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.
In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don't burn. They should take 3 to 4 minutes on each side.
Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.