Cook cauliflower in a large saucepan of salted boiling water for 1 minute. Drain, cool slightly

Combine rice flour, corn flour, cumin and paprika in a bowl. Season with salt and pepper

Pulse Cobs Naked Corn Chips in a food processor

Coat cauliflower in flour mixture, followed by egg then Cobs Naked Corn Chips

Add enough vegetable oil to a wok or saucepan to reach a depth of 5cm. Heat to 180°C, over medium-high heat. (Oil is ready when a cube of bread turns golden in 15 seconds). Cook the cauliflower, in batches, for 3-4 minutes or until golden brown and just cooked through. Transfer to a plate lined with paper towel

Combine yoghurt, sweet chilli sauce and lemon juice in a bowl, season with salt and pepper

Place cauliflower on a serving platter with yoghurt sauce. Garnish with coriander