Cut the cauliflower into rosettes. Put them in a pot with boiling water with 1 tsp salt for about 5 min. - to soften a bit. Then drain them well.
Beat 3 egg whites to snow in a bowl. In another bowl, beat the yolks, add the water, salt and black pepper. Then add the beer. Gradually add the flour while stirring. You need to get a thick mixture. Next, add the snowy egg whites to this mixture, while stirring with a wooden spoon in one direction so they don't lose their volume.
Dip the cauliflower rosettes 1 by 1 in the breading before putting them in heated oil. Fry until golden. It's recommended to serve them with a garlic sauce made from yoghurt, mayonnaise, dill and garlic.