For the fritters, remove and discard the cauliflower stem, then break the cauliflower into florets. Break any larger florets into small pieces so all are roughly the same size. Cook in a large pan of boiling water for 3-4 mins until tender. Drain well, reserving a mugful of the cooking water, and leave to steam-dry for 10 mins. Tip the flour, feta, herbs, spices, baking powder, 1 tsp fine sea salt and some black pepper into a large bowl. Mix to combine, then pour in the eggs and 3 tbsp of the reserved cooking water. Stir together to make a batter – the mixture should be slightly thick. Gently fold in the cooked cauliflower florets.