Step 1

Bring a pan of lightly salted water to the boil and simmer the cauliflower pieces for 1-2 minutes until just softening. Drain really well and leave to cool completely.

Step 2

Put the flours and spices in a bowl along with a big pinch of salt, then gradually whisk in the sparkling water until it forms a stiff batter. Gently fold in the onion and cooled cauliflower pieces until they’re completely coated in batter.

Step 3

Put the yogurt, lime zest and juice, and coriander in a blender with plenty of seasoning and whizz until smooth and combined.

Step 4

Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with kitchen paper and set it by the hob.

Step 5

Use a dessert spoon to carefully drop spoonfuls of the batter into the hot oil, frying for 3-4 minutes, in batches, until really crisp. Use a slotted spoon to scoop out onto the prepared plate and sprinkle lightly with sea salt. Repeat with the remaining batter. Serve with the yogurt for dipping.