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Clean the florets: Place the cauliflower florets in a large bowl of water with ¼ cup white vinegar. Let soak for 10 minutes, then rinse thoroughly.
Boil: Transfer the florets to a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 5–7 minutes until just tender. Avoid overcooking; they should hold their shape.
Cool: Remove the florets and place them in an ice bath to stop the cooking. Drain and pat dry.
In a bowl, whisk together the eggs, shawarma spice, turmeric, salt, and black pepper.
Place breadcrumbs in a separate bowl.
Working with one hand for wet and the other for dry, dip each floret into the egg mixture, coat it thoroughly, then dredge in breadcrumbs.
Heat oil in a large skillet over medium heat.
Fry the florets in batches until golden and crispy, about 3–4 minutes per side. Transfer to a wire rack to cool slightly and retain their crispiness.
In a food processor, blend garlic, tehina, lemon juice, salt, and ice-cold water until smooth.
Add the chopped herbs and blend again until the mixture is creamy and vibrant green. Taste and adjust seasoning as needed.
Spread the herbed tehina sauce on a large serving plate.
Arrange the fried cauliflower on top.
Garnish with extra fresh herbs and a squeeze of lemon juice.