Set a medium saucepan over high heat and add 1 inch of water. Bring the water to a boil, and set a colander in the sink.

Put the cauliflower florets into the saucepan. Cover the pan and steam the cauliflower for 4 to 5 minutes, until it is tender enough to pierce with a knife but not soft and mushy.

Put the frozen peas into the colander. Pour the cauliflower and any water from the saucepan into the colander so the hot cauliflower thaws the peas as it drains.

Spread the drained cauliflower and peas on a plate or sheet pan and let them cool for 5 minutes so excess steam can escape.

Put the Greek yogurt into a small bowl. Add 2 tablespoons lemon juice from one lemon half, 1/2 teaspoon cumin, 2 tablespoons of the dill, 1/4 teaspoon salt, and a few grinds of black pepper, then stir until smooth.

Cut the remaining lemon half into wedges for serving and set it aside.

Crack the eggs into a small bowl and beat them with a fork until the yolks and whites are fully mixed.

Chop the cooled cauliflower into small pieces on a cutting board. Keep some small bits and some slightly larger pieces so the fritters have texture.

Put the chopped cauliflower into a large mixing bowl. Add the peas, half of the sliced scallions, the crumbled feta, the beaten eggs, the flour, the baking powder, the remaining 1/2 teaspoon cumin, 1 teaspoon salt, and the remaining black pepper.

Stir the mixture in the bowl until everything is evenly combined. Press a spoonful against the side of the bowl; it should hold together in a rough mound, and if it seems loose, let it sit for 5 minutes so the flour can absorb moisture.

Set a large nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Heat the oil for about 1 minute, until it looks loose and shiny.

Scoop 1/4-cup portions of the fritter mixture into the skillet, adding 4 mounds. Flatten each mound gently with the back of a spoon so each fritter is about 1/2 inch thick.