Start by blanching the cauliflower florets. First Boil the 2 ½ cups water and switch off the heat and add small cut cauliflower florets in it for 4-5 minutes.
Drain out the water and take out florets keep them aside to cool down.
Chop the cauliflower into smaller pieces with a knife, and add it in a big mixing bowl.
Combined this chopped and steamed cauliflower, with cornflour, grated cheese, egg, parsley, ¾ salt and pepper and bread crumbs.
If required you can add small amount of water ( look for the consistency of fritter batter in the video above).
Heat a nonstick skillet over medium-low heat, add 2 tablespoons of oil.
Take a small amount of batter in your hand or spoon and place it gently on the non stick pan. Likewise depending upon pan size you are using add 2-3 at a time.
Flatten them slightly with the back of the spatula. )
Cook until golden brown from both the sides and serve with taztziki dip ( method in the video