In a large bowl mash or cut cauliflower leaving it with a coarse texture small little pieces add flour, beaten egg, Parmesan cheese, parsley, scallions, salt, pepper, paprika to the cauliflower bowl and mix all together with a wooden spoon or with your hands better.
Add the water little by little as you are mixing until batter will have a thick texture, it always work with 3 tbsp of water which is 3/4 of a 1/4 cup. The point is having a thick batter which will allow to shape the fritters with your hands.
On a skillet heat up one tbsp of olive oil on a medium heat and add fritters. It will take about three minutes for each side, turn and cook for another three minutes. Following the amount of the ingredients on this recipe it will allow six fritters.
In a small bowl add red wine vinegar, olive oil,Dijon, salt, pepper, herbs of Provence and whisk all together until emulsifies.
Place fritters on a plate and top each differently, some with slices of smoked salmon and others with slices of prosciutto. It can be serve with a salad or steam vegetables (optional)
Gently drizzle the vinaigrette over fritters just enough for each to get that herbed acid touch.