Roughly chop the cauliflower and onion, blitz in a food processor until 'riced'.
Transfer the riced onion and cauliflower to a microwave proof bowl, cover with cling film and microwave on high power for 3 mins. Leave to stand with the cling film in place and continue steaming for 5 minutes.
Remove cling film, add all the remaining ingredients to the riced cauliflower; eggs, flour, olive oil, parmesan, garlic powder, parsley, salt and pepper and mix well.
Heat a fry pan or skillet to a medium heat, grease with oil or butter
Place scoops of the cauliflower fritter onto the hot skillet, press with a spatula to flatten into a fritter approximately 1-1.5 cm thick.
Flip once golden brown on the underside (approximately 3 minutes) and cook until the second side is also golden brown. Transfer to a paper towel lined dish
Continue until all the cauliflower fritter mix is cooked.
Serve with sour cream or aioli.