Whisk together all of the sauce ingredients and set aside.
Bring a large pot of water to the boil and season with salt. Add the cauliflower and cook for 15 minutes until very soft.
Mix the flour, coriander, garlic, onion, eggs, cumin and turmeric with plenty of salt and pepper. Drain the cauliflower and add to the batter, stir and mash the cauliflower with a wooden spoon.
Heat the oil over a high heat and add scoops of the cauliflower mixture to the oil 2 tablespoons at a time. Use a fish slice to flatten the fritters into the oil, cook for 3-4 minutes then flip and do the same on the other side. You may need to do this in batches.
Serve the fritters with the yoghurt sauce.
Nutrition information is an estimate and will vary depending on the ingredients used.