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Boil the cauliflower florets for about 10 minuted or until starting to soften. You don’t want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it’s ready.
Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
Dice into small pieces and place in large bowl.
Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
Let the mix stand for 10 minutes.
Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
Brush the prepared baking sheet with some vegetable oil.
Form the fritters and place on baking sheet.
Gently brush each fritter with some vegetable oil.
Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.