Cut the cauliflower through the middle into eight slices. Add each slice to a large pot of boiling water. Boil for 12-15 minutes or until the cauliflower is tender.
Meanwhile, using a whisk, combine the chickpea flour and the water in a large mixing bowl. Then add the garlic, shallot, spring onions and parsley to the bowl.
Place a pan on a medium-high heat and fry the cumin seeds for 2-3 minutes or until aromatic. Then add the seeds to the mixing bowl, along with the smoked paprika, turmeric and generous pinches of salt and pepper.
Once the cauliflower has finished cooking, drain it and leave it to steam dry until cool enough to touch.
Once cool, transfer the cauliflower to a board and roughly chop it into small pieces (it's important to avoid any large pieces, otherwise the fritters might fall apart). Add the chopped cauliflower to the mixing bowl and give everything a good stir.
Heat a generous glug of oil in a non-stick frying pan on a medium-high heat. Once hot, spoon 2 heaped tablespoons of the batter into the pan. Using a spatula, ease it into a circle shape, pushing down a little so the fritter becomes compact and holds its shape. Fry for 4-5 minutes on each side or until golden. Note: try to avoid flipping the fritters before it turns golden and crispy, otherwise they might fall apart. Repeat until all of the mixture has been fried, adding more oil to the pan each time.
To prepare the dip, combine all the ingredients in a bowl along with pinches of salt and pepper and a generous glug of olive oil.
Serve the fritters with an extra pinch of salt and alongside the dagga dip.