What you need:
1 large head of cauliflower, cut into florets
1/2 cup of all purpose flour
2 large eggs
2 cloves of garlic
1 tablespoon of chopped scallions
Pinch of salt and pepper
1. On a cutting board, chop cauliflower into small pieces, about the size of a pea or smaller. Cook the cauliflower in boiling water for three to five minutes until fork tender.
2. Measure out four cups of chopped cauliflower. Mix the cauliflower, flour, eggs, scallions, salt and pepper in large mixing bowl using a whisk until ingredients are well combined. Preheat a frying pan on medium to high heat. Coat the bottom of the pan with olive oil.
3. Line a plate with a paper towel. Scoop out about two to three tablespoon mounds of the cauliflower mixture and press it onto the pan using a spatula to make a round shape. You want the fritter to be about the size of your palm.
4. Put two cloves of garlic in the pan to cook with the fritters. Cook each fritter for 2-3 minutes on each side or until golden brown. Place the fritters on the paper-towel lined plate. Serve with sour cream and scallions, if desired.