Begin by preparing a breading station with three shallow bowls: one for plain flour, one for beaten eggs, and one for panko breadcrumbs. To the flour, add lime zest, smoked paprika, and ground cumin. Mix to evenly distribute the seasoning.

Heat a wide pan filled with neutral oil over medium-high heat, aiming for a temperature of approximately 175–180°C.

Dredge each cauliflower floret in flour, ensuring an even coating. Dip into the egg wash, then roll in the seasoned breadcrumbs, pressing gently to help them adhere. Set aside on a plate until ready to cook.

Once the oil is hot enough to sizzle when a breadcrumb is dropped in, begin frying the cauliflower in batches. Avoid overcrowding the pan to maintain oil temperature and prevent overflow.

Fry each piece until golden brown on the outside and tender through the centre. Remove with tongs or a slotted spoon and place on a paper-lined tray or rack to drain.

In a small bowl, combine mayonnaise with lemon juice and finely grated garlic. Mix until smooth and well incorporated.

Serve the hot cauliflower bites immediately with the garlic-lime mayonnaise on the side. Garnish with chopped fresh herbs such as coriander, parsley, or mint if desired.