Boil the cauliflower florets in a medium pan for 4-5 minutes or until tender enough to mash but not totally mushy. Reserve ¼ cup of the cooking water
Drain the florets and tip them into a bowl, mash lightly
Gently toss in the flour, spices, baking powder, onions and then add the eggs and mix just to coat - don't over mix.
Add a little of the 'cauliflower water' using just enough to get a slightly runny batter.
Heat oil in a saute pan or a frying pan and when it's hot carefully place large spoonfuls of the batter in the oil, making sure it leave space enough to flip between your fritters.
Cook for 3-4 minutes on each side until a beautiful golden.
Use a slotted spoon to remove the fritters from oil, and drain of excess grease on a wire rack or a paper towel before serving.
Repeat until your batter is used up and serve with mint yogurt and lemon wedges