Steam the cauliflower: Bring a pot of water to a simmer and set a steamer basket over it. Steam cauliflower florets for 8–10 minutes, until fork-tender. Drain well and let them cool briefly.

Cook the spinach: If using fresh spinach, sauté in a dry pan over medium heat for 1–2 minutes until wilted. Transfer to a colander and press out excess moisture. If using frozen, thaw and squeeze out all liquid.

Mash the cauliflower: In a large bowl, mash the cauliflower with a fork or potato masher until mostly smooth with a few small chunks. Avoid making it too wet or paste-like.

Add aromatics: Stir in onion and garlic. If you prefer a milder onion flavor, sauté the onion in a teaspoon of oil for 2–3 minutes first, then add.

Mix in the rest: Add spinach, eggs (or flax mixture), breadcrumbs, Parmesan or nutritional yeast, parsley, cumin, smoked paprika, salt, pepper, and lemon juice. Stir until everything is evenly combined.

Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more breadcrumbs a tablespoon at a time. If too dry, add a splash of water or a bit more lemon juice.

Shape the patties: Scoop about 1/4 cup of mixture per patty. Press into discs about 1/2 inch thick. You should get 10–12 patties.

Pan-fry: Warm a large skillet over medium heat and add a thin layer of oil. Cook patties for 3–4 minutes per side, until golden brown and crisp. Don’t crowd the pan; work in batches.

Optional oven finish: For extra firmness, transfer cooked patties to a 375°F (190°C) oven for 8–10 minutes.

Taste and serve: Sprinkle with a pinch of salt while hot. Serve with a dollop of yogurt or tahini, and a squeeze of lemon.