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1
Parboil the cauliflower florets until just softened, then drain well in a sieve.
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2
Put into a deep mixing bowl, and stir in the finely chopped onion, parsley, fennel seeds and black pepper. With a large knife and a fork, cut through the cauliflower to make the florets very small.
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3
Into the cornflour stir the ground cumin and the sea salt (you'll need less salt if using fine kitchen salt, maybe 1 teaspoon).
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4
Separate the egg yolks and whites. Whisk the egg yolks, then add the cornflour slowly while whisking (an electric whisk works best). Add 1 - 3 tablespoons water to thin the mixture a little, but be careful not to add too much. Stir the egg yolk mixture into the cauliflower.
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5
With very clean whisks, whisk the egg whites to a soft peak stage, then fold the egg whites into the cauli mixture.
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6
Heat a generous layer of oil in a pan until quite hot. Drop heaped tablespoons of the mixture into the oil, and lower the heat. Fry until golden brown on one side, then flip over. If not happy, flip a 2nd time. This process takes about 2 minutes per side.
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7
You will have to cook the fritters in batches: take out batches and leave on kitchen paper to drain, then remove to an oven dish and keep warm. You'll also need to add more oil to the pan as you work.
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8
Dressing: Mix the chermoula with the salt and yoghurt, and serve on the side. You could substitute chermoula with harissa, but use less, as harissa can be hot.
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9
Serve as a side dish with meat and another veggie.
