Cut cauliflower into large florets. Place in a large steamer and steam until tender, approximately 7 minutes. Remove from heat and cool completely.
To make the mint dip, combine all ingredients in a bowl.
To make the roasted red pepper dip, combine all ingredients in a blender or blend using an immersion blender.
Place cooked cauliflower in a large tea towel and, over the sink, squeeze out all the excess water you can, crushing the cauliflower as you go. There is a surprising amount of water left in the cauliflower after cooking, removing as much as you can will help your fritters stick together and not crumble or become soggy.
In a large mixing bowl, combine eggs, garlic, parsley, paprika, salt and pepper. Add cauliflower, flour and baking soda. Since baking soda reacts with liquid, you will want to make sure you cook the batter soon after making it. If you intend to make this batter in advance and cook it just before eating, add the flour and baking soda right before frying.
Heat oil in a large skillet over medium-high heat. Cook each fritter for 2 minutes then flip and cook for an additional 2 minutes, until both sides are deep golden brown.
Using a slotted spoon or spatula, remove the cooked fritters from the oil and place them on a baking sheet lined with paper towel or a baking rack, so the excess oil runs off as they cool. Repeat this process with the remainder of the batter.
Serve fritters warm or at room temperature alongside one or both dips.