Prepare the cauliflower, dividing it into florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain and set aside
Put the coconut flour, coriander, parsley, chilli pepper, garlic, spring onions, eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the cauliflower florets and press the cauliflower down with a fork to slightly mash them.
Heat the oil into a frying pan over a medium heat.
Spoon in generous portions of the cauliflower mixture, pressing down into a fritter shape
Fry the fritters in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.
Remove from the pan and drain on kitchen paper.
Serve with a dip of your choice