1 large head cauliflower, cored and cut into 2"–3" florets
2 1⁄2 cups finely grated pecorino romano cheese
2 1⁄2 cups flour
2 cups milk
2 cloves garlic, finely chopped
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add cauliflower and cook until just tender, about 6 minutes. Drain and rinse under cold water. Set aside in a colander to let drain; pat completely dry.
2. Whisk together 1⁄2 cup of cheese, flour, milk, garlic, eggs, and salt and pepper to taste in a bowl until smooth to make a thick batter.
3. Pour oil into a deep skillet to a depth of 1⁄2" and heat over medium-high heat. Working in batches, drop cauliflower into batter and turn to coat thickly. Using a slotted spoon, carefully transfer battered cauliflower to oil and fry, turning occasionally and spooning hot oil over the top, until deep golden brown all over, 5–7 minutes. Transfer fritters to a paper towel–lined plate as they are done, generously sprinkling each layer with some of the remaining cheese. Serve fritters hot or at room temperature.