Dealing with some lingering autumn heat can put a damper on the desire for spicy foods, but whether served before the meal as a nibble or as part of a larger assortment of noteworthy noshes, these popper-style lightly fried cauliflower florets will sideline your practicality and dazzle your tastebuds.

1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/8 teaspoon baking soda 1/8 teaspoon baking powder 2/3 cup water, plus more as needed 1/4 cup canola oil, for frying 3 cups cauliflower florets, steamed Plain vegan yogurt Chaat masala Mint or tamarind chutney

3. Arrange florets on a plate and drizzle with yogurt. Sprinkle with chaat masala, top with a spoonful of chutney, and serve immediately.

2. In a skillet over medium-high heat, warm oil. Dip individual florets in batter, add to skillet, and fry until crisp on both sides, turning once. Repeat until all florets are cooked.