Divide the cauliflower into florets. Blanch in boiling broth for about 10 minutes. Discard in a colander and pat dry with paper towels. Beat the egg whites until peaks stable. Mix flour, beer, 2 tablespoons rastitelnogo oil, nutmeg, salt and egg yolks. Gently mix with whites. Dip in batter florets and fry in deep fat until golden brown.