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1
Preheat the oven to 350.
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2
Bring a medium saucepan of salted water to a boil.
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3
Add the cauliflower and cook for 2 minutes.
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4
Drain well, then spread the cauliflower on a paper towellined baking sheet to cool; pat the cauliflower dry.
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5
In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.
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6
In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
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7
Fold in the cauliflower and the spice mixture.
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8
Heat a large nonstick skillet.
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9
Very lightly oil the skillet.
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10
Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
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11
Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.
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12
Transfer the fritters to a large rimmed baking sheet.
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13
Repeat with the remaining batter, coating the skillet with oil as needed.
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14
In a small bowl, blend the yogurt with the 1 1/2 teaspoons of olive oil and season with salt.
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15
Reheat the fritters in the oven, about 2 minutes.
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16
Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar.
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17
Transfer to a platter and serve.
