Preparation

1. Bring a medium pot of lightly salted water to a boil. Add cauliflower and cook until firm but fork tender - about 5-7 minutes. Drain well and allow to cool.
2. In a large bowl, whisk the egg with the lemon zest and garlic. Add the crushed red pepper flakes, salt and pepper. Add the cauliflower to the egg mixture and mash with a potato masher until crushed to small, pea-size pieces. Stir in the flour and baking powder. Add the feta and stir to combine well.
3. Heat a large, non-stick skillet over medium-high heat. Add 2 Tablespoons of the olive oil and swirl to coat bottom of pan. With a small ice cream scoop or a couple of spoons, portion out 2-Tablespoon mounds of the batter to the pan and flatten with spoon or spatula to make into patties, leaving a couple of inches between them. Cook about 3 minutes until golden, then flip each fritter and cook the other side until golden - about 3 more minutes. Transfer cooked fritters to a paper-towel lined baking sheet. Repeat with remaining batter. Fritters can be held in a low heat (250 F) oven until ready to serve. Or store in refrigerator and reheat in a single layer on parchment paper in a preheated 375 F oven for about 5 minutes.
4. In a small bowl, stir together the yogurt, cumin, salt and pepper. Can be made ahead, covered and stored in refrigerator. Serve with warm fritters.