Fried cauliflower with salsa verde

1 head of cauliflower, cut into florets

zest of ½ a lemon

½ tsp hot paprika

3 tbsp chickpea flour

2 tsp chopped parsley

oil, for frying

For the salsa verde:

juice of 1 lemon

2 garlic cloves, crushed

1 tbsp capers

1 small shallot, finely chopped

1 good handful of fresh parsely, chopped

1 good handful of fresh tarragon, chopped

1 tbsp chopped fresh chives

1 tsp Dijon mustard

6 tbsp olive or rapeseed oil

salt

pepper