Cook the cauliflower

1. Bring a large pot of salted water to the boil.
2. Add the cauliflower florets and cook for 8–10 minutes, or until just tender.
3. Drain well, then set aside to cool slightly.

Prepare the mixture

1. Place the cooked cauliflower in a large mixing bowl and roughly mash with a fork or potato masher (leave some small chunks for texture).
2. Add the ham, garlic powder, parsley, chives, Vegeta seasoning, Parmesan, breadcrumbs, flour, and eggs.
3. Mix well until the ingredients are evenly combined. Season with black pepper to taste.

Cook the fritters

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
2. Working in batches, spoon about 1 heaped tablespoon of mixture per fritter into the pan. Flatten lightly with the back of the spoon.
3. Cook for 2–3 minutes per side, or until golden brown and cooked through.
4. Transfer to a plate lined with paper towel to drain excess oil.

Repeat

1. Add more oil to the pan as needed and continue frying until all the mixture is used.