In a large bowl combine the breadcrumbs and the parmesan or nutritional yeast and set aside. In a second bowl, place the flour and in a third bowl, place the yogurt.
Working in batches, toss the cauliflower florets into the flour then working quickly, tap to remove excess flour then dip into the yogurt. Finally toss into the breadcrumb mixture and toss to coat. Set aside on a tray lined with parchment paper.
Preheat a deep fat fryer or a shallow pan with oil to 160˚C.
When the oil is ready, add a few cauliflower florets at the time and fry for 2-3 minutes until golden and crispy. Remove from the oil and transfer onto a second tray lined with kitchen paper to absorb excess oil.
Season with salt and pepper and serve immediately.