Begin by placing your chopped cauliflower florets in a food processor. Pulse until the cauliflower is finely minced, resembling rice grains, which usually takes about 30 seconds. Transfer to a mixing bowl.

In the bowl, crack in the eggs and add the all-purpose flour along with baking powder, salt, and pepper. Stir until it forms a cohesive batter, about 1-2 minutes. Adjust flour if too moist.

Scoop out portions using an ice cream scoop and form them into small patties, about ⅓-inch thick. Aim for uniformity.

In a non-stick skillet, pour enough avocado oil to coat the bottom, about 1/4 inch deep. Heat the oil over medium heat until it shimmers, about 3-4 minutes.

Carefully place the patties into the hot oil and fry for about 2-3 minutes on one side until golden brown. Flip and cook for an additional 2 minutes.

Remove the fritters from the skillet using a slotted spatula and let them drain on a paper towel-lined plate. Serve warm with a dipping sauce of your choice.