Start by bringing a large pot of salted water to a boil. Cut the cauliflower into florets and cook them in the boiling water for about 8-10 minutes, or until they are tender. Drain and let cool slightly.
In a mixing bowl, use a fork or potato masher to mash the cooked cauliflower until it’s smooth. It's okay if there are a few small lumps; they add texture to the fritters.
Add the chicken mince, minced garlic, egg, panko breadcrumbs, mozzarella, cheddar or Monterey Jack, parmesan, chopped parsley, salt, and black pepper to the mashed cauliflower. Mix everything together until well combined.
Using your hands, form the mixture into small patties or fritters, about 2-3 inches in diameter. Place them on a plate or baking sheet as you go.
Heat a generous drizzle of olive oil in a skillet over medium heat. Once hot, add the fritters in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Transfer them to a paper towel-lined plate to absorb excess oil.
Serve the Cauliflower Cheese Chicken Fritters warm, with your favorite dipping sauce or a side of fresh salad. Enjoy the crunchy exterior and cheesy interior that will leave everyone asking for seconds!
