• Pour oil into a heavy-bottomed pot so that it's at least 2 inches deep. Insert deep fry thermometer. Set over medium high heat and heat to 350 degrees F.
• Meanwhile, prepare tempura batter. Aim to have the batter ready right as the oil comes to temperature so that it sits as little as possible.
• Combine the cake flour, salt, and cumin. Whisk together the egg yolks and ice cold water. Add the flour mixture and mix just until no streaks of flour remain, batter will still be lumpy. Do not overmix.
• Dip the cauliflower a few florets at a time into the batter and then immediately drop them into the hot oil. Let cook about 2 minutes on each side until golden brown. Watch them to make sure they don't burn. Use a slotted spoon or mesh strainer to transfer to paper towels to drain. Repeat with remaining cauliflower.
• Serve immediately with dipping sauce or as desired.

Dipping sauce:

• Whisk together the yogurt, mayonnaise, parsley, cilantro, lemon juice, cumin, cayenne pepper, salt and pepper, and olive oil. Taste and adjust seasonings as needed. Add more olive oil if needed to reach desired consistency. Dipping sauce can be made several days in advance and store in the fridge.