Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat

In the meantime, cut the head of cauliflower into 4 evenly sized pieces, then cut off the florets, making sure they're all similar in size, add the florets into a colander and rinse under water

Once the water comes to a boil in the stock pot, add in the florets of cauliflower, boil for 5 to 6 minutes or until they're just tender, you can always pierce them with a toothpick to ensure they are done, then drain into a colander, shake off any excess water and transfer to a large bowl, using a potato masher or large fork, mash down on the cauliflower to the break the florets apart, set aside

Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk it, then add in the beer and whisk everything together until you get a smooth batter, then add in the reserved cauliflower, shallot, garlic, parsley, paprika and season with sea salt & black pepper, mix together until well mixed, if your mixture ends up too thick, add in some whisked egg, if it's too thin, add in some more flour

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry the fritters for 3 to 4 minutes per side or until golden fried all around, transfer into a dish with paper towels as you finish each batch

Add the garlic into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until well mixed

Transfer the mayo aioli into a serving dish and decorate the fritters around it, serve warm, at room temperature or even chilled, enjoy!