Wash the cauliflower, drain, and cut into florets.
Blanch in boiling salted water for 4-5 minutes, rinse in cold water then drain.
For the batter, separate the eggs.
Mix the flour with the cheese, curry, 1 tsp salt, the egg yolks, butter and beer. Beat the egg whites until stiff then fold in.
Heat the oil in a saucepan.
It is hot enough when small bubbles appear on a wooden spoon.
Dip the florets into the batter.
Fry in hot oil for 3-4 minutes until golden brown. Remove with a slotted spoon, drain on kitchen paper. Keep warm in a low oven until all florets are fried.
For the sauce, peel and finely chop the shallot.
Peel and finely chop the boiled eggs.
Finely chop the cucumbers and capers and mix with the shallot, eggs, chives, sour cream and mayonnaise. Season with vinegar, salt and pepper and serve with the fried cauliflower.