Place chopped cauliflower florets into a microwave-safe container and cook for 4-5 minutes until soft and tender. When done transfer the florets onto a cutting board and using a sharp knife, cut them into very small pieces. Alternately, if using pre-packaged cauliflower rice, cook according to instructions on the packet (2-2½ minutes in the microwave.)

Transfer the cooked cauliflower pieces/rice into a large mixing bowl.

Add the garlic, onion and curry powders, cheese, spring onions, coriander, egg, apple sauce and cornflour, and stir until well combined. *If too wet add a little more flour.

Line a plate with 2-3 sheets of paper towels. Set aside.

Coat a medium-sized non-stick frying pan with oil and heat over medium-high heat. Spoon 4-5 heaped tablespoons of the fritter mixture into the hot pan spacing them at least 1 inch apart and flatten them slightly with a spatula.

Cook the fritters for 2-3 minutes, flip them once and cook them for an additional 1-2 minutes until they're golden brown and cooked through.

Transfer the fritters to the paper towel-lined plate. Repeat the process until all mixture is used.

Serve these delicious low-carb veggie fritters topped with either fruit/tomato relish and/or a dollop of yogurt. They can be eaten warm or cold.