Preheat your oven to 200ºC/390ºF. This will ensure that your fritters bake perfectly.
Bring a large pan of water to a boil—don’t add salt. Prepare to cook the cauliflower until it's tender.
Cut the cauliflower into florets for even cooking. Once tender, drain and let cool slightly before chopping into small pieces.
Add the cooled chopped cauliflower to a large bowl along with the remaining ingredients: chicken, garlic, egg, panko breadcrumbs, mozzarella, cheddar, parmesan, parsley, salt, and black pepper.
Mix everything well until combined. You want the mixture to hold together, with the cauliflower broken down further. This creates a uniform texture.
Using a ¼ cup measure or 3 tablespoons, divide the mixture into fritters. You should end up with about 16 fritters.
Heat a large heavy-based frying pan over medium heat. Add a splash of oil and cook the fritters for about a minute until golden on one side. Flip and cook until golden on the other side.
Remove the fritters from the pan and place them on a lined baking sheet. Continue cooking the remaining mixture in the same way.
Once all fritters are crisped up, bake them for 15 minutes until cooked through. This step ensures they're heated all the way to the center.
Preheat the oven again as mentioned earlier. Place any raw fritters on a lined baking sheet.
Spray the raw fritters with oil and bake for 20 to 25 minutes, turning them once halfway through. This helps to get them evenly crispy.
Return to your frying pan over medium heat and add a splash of oil once more. Cook any remaining fritters for about 4 minutes until golden, then flip and cook for another ¾ minutes.
