Cauliflower Beignets — Jewish Food Society

Ingredients

• 2 tablespoons Kosher salt
• 1 medium cauliflower (about 1 pound), cored and cut into medium florets
• 1 cup all-purpose flour
• ¼ cup finely chopped shallots
• 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 1 garlic clove, finely chopped
• 4 large eggs
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground black pepper
• Sunflower oil or other neutral oil for deep-frying
• 1 cup Greek yogurt or nondairy cashew yogurt
• Finely grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper