Step 1: Prepare the Cauliflower Fritters

1. Grate the Cauliflower: Begin by grating the cauliflower using a box grater or a food processor fitted with a grating attachment. You want the cauliflower to have a rice-like consistency. Once grated, transfer it to a large bowl.
2. Make the Fritter Batter:
   • To the bowl of grated cauliflower, add the Parmesan cheese, eggs, breadcrumbs, flour, minced garlic, baking powder, chopped parsley, salt, pepper, and red pepper flakes (if using).
   • Mix everything together until well combined. The mixture should hold together when pressed, but if it’s too wet, add a bit more flour; if it’s too dry, add an extra egg or a tablespoon of water.
3. Shape the Fritters: Using your hands, form the cauliflower mixture into small patties, about 2 inches wide and 1/2 inch thick. Place them on a tray or plate while you prepare to fry.

Step 2: Fry the Fritters

1. Heat a generous amount of olive oil or vegetable oil in a large skillet over medium heat. You want the oil to be hot but not smoking.
2. Fry in Batches: Carefully add the fritters to the skillet, ensuring they don’t overcrowd the pan (you may need to fry in batches). Cook each fritter for about 3-4 minutes per side, or until golden brown and crispy.
3. Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining fritters.

Step 3: Make the Lemon Herb Yogurt Sauce

1. In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, olive oil, and finely chopped herbs.
2. Season the sauce with salt and pepper to taste. Adjust the lemon juice or herbs based on your preference for tanginess and flavor.
3. Refrigerate the sauce for at least 10-15 minutes before serving to allow the flavors to meld.

Step 4: Serve the Fritters

1. Arrange the cauliflower fritters on a serving plate.
2. Serve with a side of the lemon herb yogurt sauce for dipping.