Steam cauliflower over high heat for 5 to 7 minutes until it is fork tender.

Let cool a few minutes and transfer to a cutting board. Cut cauliflower into small pieces (about the size of small peas).

Measure out about 4 cups of chopped cauliflower and transfer to a large bowl. (You shouldn’t have too much extra.)

Add flour, eggs, garlic, scallions and 1 tablespoon of chives to cauliflower and stir until well combined. Season with sea salt and freshly ground black pepper.

Scoop out about a half a cup of mixture and form a patty – you can flatten them more in they frying pan with a spatula – and place on a plate. Repeat until you’ve made all of the patties (about 8).

In a small bowl, mix Greek yogurt with remaining tablespoon of chives. Season with sea salt.

Heat a nonstick frying pan over medium-low heat and lightly coat it with olive oil. Cook fritters for 3 to 4 minutes and flip for an additional 2 to 3 minutes. Transfer fritters to a plate lined with paper towels.

Serve warm topped with the yogurt-chive mixture.