Trim the cauliflower and cut into large florets (you should have about 400g cauliflower florets). Sift the flour, paprika, pepper, garlic powder, cayenne and a large pinch of salt onto a large plate. Stir in the oregano. Pour the buttermilk into a shallow dish. Whisk the eggs in a separate shallow dish.

Working in batches, place the cauliflower in the buttermilk and turn to coat well. Add to the flour mixture and toss to coat. Shake off excess. Add to the egg and turn to coat well, draining excess before returning to the flour mixture. Turn to coat well. Transfer to a plate.

Pour enough oil into a large saucepan to come halfway up the side and heat over medium-high heat. Working in batches of about 4-5 pieces (don't overcrowd the pan), deep-fry the cauliflower for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Transfer the cauliflower to a serving dish. Season with salt.

Combine the mayonnaise and chilli sauce in a small bowl. Sprinkle micro herbs over the fried cauliflower. Serve with the mayonnaise mixture and lemon.