Rice the cauliflower. Remove leaves and core, then break cauliflower into florets. Pulse in a food processor until it looks like fine rice. You can also grate it on the large holes of a box grater.

Steam or microwave to soften. Place the riced cauliflower in a microwave-safe bowl and microwave for 4–5 minutes, or steam on the stovetop until just tender. Let it cool slightly.

Squeeze out the moisture. Transfer the warm cauliflower to a clean kitchen towel or cheesecloth. Twist and squeeze firmly to remove as much liquid as possible. This step is crucial for crisp patties.

Mix the base. In a large bowl, combine the drained cauliflower, eggs, cheese, almond flour (or breadcrumbs), onion, garlic, salt, pepper, paprika, and onion powder. Stir until evenly combined. The mixture should feel tacky and hold together when pressed.

Test the consistency. If the mixture feels too wet, add a tablespoon more almond flour or breadcrumbs. If it’s too dry and crumbly, add a teaspoon of water or a splash of beaten egg.

Shape the patties. Scoop about 1/4 cup of the mixture per patty. Press into compact, 1/2-inch-thick rounds. Keep them small to make flipping easy and to ensure even browning.

Preheat the pan. Heat a large nonstick skillet over medium to medium-high heat. Add a thin layer of oil or ghee, enough to lightly coat the surface.

Pan-fry until golden. Place patties in the hot pan without crowding. Cook for 3–4 minutes per side, pressing gently with a spatula after flipping. You’re looking for deep golden edges and a firm center.

Finish in the oven (optional). For extra crispness or if your patties are thick, move them to a 400°F (200°C) oven for 6–8 minutes. This sets the center while keeping the exterior crunchy.

Season and serve. Sprinkle a pinch of salt while hot. Garnish with chopped chives or parsley. Serve with eggs, avocado, salsa, or a yogurt-based sauce.