Fill a stockpot halfway with water, then season generously with salt, and heat it with a high heat

In the meantime, remove the outer leaves from the head of cauliflower, then cut it into 4 evenly sized pieces, and remove the florets, either with a knife or by hand, making sure to cut the larger ones into smaller ones so they're all similar in size, then add the florets into a colander and rinse under water

Once the water comes to a boil, add in the florets of cauliflower, boil for 4 to 6 minutes or until they are just al dente, then drain into a colander and rinse under cold water, shaking off any excess water when done

Add the 1/2 cup flour into a bowl, crack the egg into a separate bowl, season with salt & pepper, and whisk together, then coat each floret, first in the flour and then in the egg wash

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

After a couple of minutes, add in the florets of cauliflower, all in a single layer, and fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the tablespoon of flour and continue to mix together for 2 minutes, then add in the wine and paprika and mix continuously, after 3 minutes and you end up with a paste-like texture and the alcohol has been cooked off, add the broth and gently mix together for a couple of minutes

After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper and mix together, then add the cauliflower back into the pan, once again all in a single layer, and gently shake the pan so all the cauliflower is coated in the sauce, simmer for 1 to 2 minutes or until the cauliflower is heated through

Transfer the mixture into a large serving dish and sprinkle with chopped parsley, enjoy!