Begin by placing the chopped cauliflower florets into a food processor. Pulse until the cauliflower resembles a fine, rice-like texture.

Transfer the minced cauliflower into a large mixing bowl. Add in the eggs, all-purpose flour, baking powder, and a pinch of salt and pepper. Stir with a fork or spatula until the mixture comes together into a thick paste-like batter.

Using an ice cream scoop or a ¼ cup measuring cup, portion the batter and shape it into patties about ⅓ inch thick.

In a large skillet, heat about ¼ inch of avocado oil over medium heat until shimmering but not smoking. Carefully add the formed patties to the hot oil, cooking for approximately 2 minutes on each side.

Once the fritters are golden and crispy on both sides, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.