Prepare the Cauliflower:

o Heat a pot of water with salt until it reaches a rolling boil.

o Add the chopped cauliflower florets and cook for about 5-7 minutes, or until they are tender but not mushy.

o Drain the cauliflower and place it on a clean kitchen towel or paper towels to remove excess moisture. Allow it to cool slightly.

Make the Fritter Batter:

o Once the cauliflower has cooled, chop it finely or lightly mash it with a fork or potato masher, leaving some small chunks for texture.

o In a large mixing bowl, whisk the eggs until well beaten.

o Add the chopped cauliflower, flour, baking powder, salt, and pepper to the bowl. Mix everything together until well combined. The batter should be thick but not too stiff; add a little more flour if needed.

Fry the Fritters:

o Heat about 2-3 tablespoons of vegetable oil in a large skillet over medium heat.

o Drop spoonfuls of the cauliflower batter into the hot oil, flattening them slightly with the back of the spoon to form small patties.

o Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.

Drain and Serve:

o Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.

o Serve the cauliflower fritters warm, with a side of your favorite dipping sauce, such as sour cream, tzatziki, or a spicy mayo.