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In a large bowl mash the defrosted cauliflower.
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Add in flour, salt, ground pepper, and egg stir well until mixture is smooth.
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Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out a tablespoon mound of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
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Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate.