Begin by rinsing and chopping your cauliflower florets into smaller pieces. Place the chopped cauliflower in a food processor and pulse until it resembles rice, about 5-7 pulses. Transfer it to a clean kitchen towel or cheesecloth to squeeze out excess moisture.

In a large mixing bowl, combine the minced cauliflower with two beaten eggs, ½ cup of all-purpose flour, 1 teaspoon of baking powder, and season with salt and pepper to taste. Stir until it forms a cohesive paste-like mixture.

Using an ice cream scoop or a ¼ cup measuring cup, portion out the mixture and flatten each scoop to create ⅓-inch thick patties. Place them on a parchment-lined plate.

In a large skillet, pour in enough avocado oil to cover the bottom and heat over medium heat for about 2-3 minutes until shimmering.

Carefully place the patties into the hot oil, frying each fritter for about 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes on the other side.

Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.