Rice the cauliflower and steam until tender, then use a clean kitchen towel to squeeze out as much moisture as possible.

In a medium bowl, combine the cauliflower, flour, eggs, shredded cheese, scallions, garlic powder, salt, and pepper until well incorporated.

Heat olive oil in a non-stick skillet over medium heat.

Scoop 1/4 cup portions of the mixture into the skillet and flatten slightly with a spatula.

Cook for 3 to 4 minutes per side until the fritters are golden brown and cooked through.

Remove from the pan and drain on paper towels before serving.