Prep the Cauliflower: If using a whole head, remove the florets and pulse in a food processor until they are broken into small, rice-sized pieces about ¼-inch or 6-mm. If using pre-riced cauliflower, you can skip this step.
Cook the Cauliflower: Transfer the riced cauliflower to a medium saucepan and cover completely with water.
Bring to a boil over medium heat and cook, covered, for 3½ minutes.
Drain and Squeeze: Pour the cooked cauliflower into a fine-mesh strainer set over a bowl.
Using the back of a spoon, press down firmly on the cauliflower to squeeze out as much water as possible. This step is crucial for crispy patties!
Mix the Batter: Discard the water and transfer the drained cauliflower to the bowl.
Add the eggs, almond flour, nutritional yeast, chives, salt, garlic powder, turmeric, and pepper.
Stir until everything is well combined.
Form the Patties: Heat the coconut oil or ghee in a large frying pan over medium-low heat. Use a ¼-cup or 60-ml scoop to portion the mixture.
Roll each portion into a ball, place it in the hot pan, and gently flatten with a fork to about ½ inch or 1. 25 cm thick.
Repeat to form 10 patties.
Pan-Fry to Perfection: Cook the patties for 5 minutes per side, until they are golden brown and crispy.
Transfer to a serving plate and enjoy immediately!
