Follow these steps to bring this dish to life:

1. Start by heating vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the bottom of the skillet by about half an inch.
2. In a large mixing bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk together until well mixed.
3. Gradually add the club soda to the dry ingredients, whisking until you have a smooth batter. It should be the consistency of pancake batter.
4. Dip each cauliflower floret into the batter, allowing any excess to drip off, and then gently place them into the hot oil.
5. Fry the florets in batches, ensuring not to overcrowd the skillet. Cook each side for about 3-4 minutes, or until golden brown and crispy.
6. Once cooked, transfer the cauliflower to a paper towel-lined plate to drain any excess oil.
7. Serve hot, garnished with lemon wedges and fresh parsley. The hint of citrus elevates the flavors beautifully.

Remember, the key to the perfect crispy cauliflower is in maintaining the oil temperature. Too hot, and the batter burns; too cool, and the cauliflower becomes soggy.