Prepare the flax seeds eggs. In a small bowl, put the ground flax seeds and add the water. Let it sit until the mixture thickens.
Meanwhile, bring a large pot of salted water to a boil. Remove cauliflower leaves, if necessary, and cut into small bunches. Place them in water and cook them for 15 minutes or until tender. Drain in a colander.
Prepare the lime yogurt. In a high-speed blender or small blender, place the water, cashews, zest, lemon juice, garlic, onion powder, salt, and black pepper, and mix until well blended, obtaining a smooth consistency. Taste and check if the cream is tart enough with a pronounced taste of lime. Add more lime if needed. Stir in the coriander and mix briefly.
Prepare the fritters. In a food processor, put the cooked cauliflower, flour, parsley, garlic, shallots, spices, salt, and pepper, and mix until smooth and homogeneous. Add the flax seeds egg and mix well. Let cool in the refrigerator at least 1 hour before serving time until the dough takes. For immediate service, add the rest of the flour.
Pour the oil into a large saucepan so that it covers the walls to about 1 inch (1.5 cm) in height and place on high heat. It is important that the dough balls rest on a surface. (To save sunflower oil, it’s possible to do it in a small saucepan but the frying time will be longer). Once the oil is very hot, measure 3 tablespoons (or fill three-quarters of a quarter cup) of cauliflower dough and place in hot oil. Separate the fritters with a spatula. Do not overload the pan. Cook the fritters for 3 to 4 minutes on each side —make sure to ventilate the environment.
Let the fritters drain well on paper towels. Place on a plate, and garnish with parsley leaves. Serve with lime cashew yogurt on the side.
Placed in an airtight container in the refrigerator, the lime cashew yogurt will keep for five days, and the fritters for a week.