Fill a large pot about halfway with water. Then add your chopped cauliflower and cover with a lid.
Heat over high heat until boiling, then reduce to a simmer. Steam your cauliflower until a fork can easily break it apart (if you aren't sure if it's done, cook it a couple extra minutes, it's better to overcook it than undercook it in this recipe). It will likely take ~10min or more total.
While your cauliflower is steaming, add your dry ingredients including; almond flour, vital wheat gluten, arrowroot starch, coconut flour, xanthan gum, parsley, garlic powder, salt and pepper to a large bowl. Whisk to combine.
Once your cauliflower has finished cooking, strain it in a colander to get rid of the excess water.
Add the cauliflower to a food processor (see tips if you don't have one) and process until it's about as smooth as you can get it (you may have to do it in two batches if your food processor is small like mine, you'll also want to push it down or give it a stir just to make sure you blend all parts of it).
Next, dump your cauliflower into the bowl of dry ingredients. Also add your egg.
Mix until a thick batter is formed and everything is combined.
Add your parmesan and cheddar cheese and mix once more until combined.
Heat your oil in a shallow wide pan over medium heat. Use a small piece of batter to test when the oil is hot, it should sizzle and begin browning quite quickly. (If you have a thermometer, aim for 350-375*F for frying)
Drop large spoonfuls of batter into the oil using two spoons. (I like to use the back of one spoon to flatten the fritter slightly before dropping it into the oil).
Fry for 1-2min per side. Flip when they are a deep golden brown and repeat for the other side.
Place your finished fritters onto a paper towel lined plate to soak up the excess oil. Repeat this process for the rest of the fritters.
Serve warm with low sugar ketchup for dipping and enjoy your Easy Keto Cauliflower Fritters!