Cut the cauliflower into equal-sized florets.

In a large bowl, whisk together the flour, salt, garlic powder, onion powder, paprika, and black pepper. Add the Harmless Harvest dairy-free yogurt and sparkling water to the dry ingredients. Whisk until mostly smooth and incorporated; be careful not to overmix.

Add the cauliflower florets into the bowl, and toss them in the batter so that each one is evenly coated in the mixture.

Fill a large Dutch oven or heavy-bottomed pot with 3”- 4” inches of oil. On medium-high, heat the oil to 350°F. Use a candy thermometer to test the temperature, or stick the handle of a wooden spoon into the oil - when bubbles appear around the wood the oil is hot enough.

Working in batches, add 4-5 florets into the oil at a time. The oil should stay around 350°F, and adjust the temperature as needed. Fry each floret for 3-4 minutes, flipping them over halfway through to make sure they’re evenly golden on both sides. Transfer to a paper-lined tray and sprinkle with salt while hot.

Spicy Pomegranate Molasses Drizzle - In a bowl, whisk together the pomegranate molasses, sriracha, and avocado oil. Drizzle over the cauliflower just before serving

Garlic Tahini Sauce - In a bowl, whisk the tahini and water together. Add the lemon juice and salt, and whisk until smooth. Serve as a dipping sauce with the cauliflower, or drizzle over the top prior to serving.