Break cauliflower into florets. Boil or steam for 6–8 minutes until completely tender. Drain well and let steam dry in the colander for 5 minutes. Transfer to a large bowl and mash with a fork until mostly broken down with some small chunks — not a smooth puree.
Add beaten eggs, cheddar, flour, spring onions, dill, garlic powder, smoked paprika, onion powder, salt, and pepper to the mashed cauliflower. Mix until combined and thick enough to hold a patty shape. Add more flour if too loose, or another egg if too stiff.
Scoop 1/4 cup portions and shape into flat patties about 1/2 inch thick. Place on a parchment-lined tray. Refrigerate for 15–20 minutes to firm up (optional but recommended if batter feels wet).
Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium heat. Add patties with space between each one. Cook 3–4 minutes without moving until the edges look set and the underside is golden. Flip carefully and cook 3 more minutes on the second side. Transfer to a wire rack. Repeat with remaining patties, adding more oil as needed.
Serve immediately while hot and crispy. Top with sour cream or Greek yogurt and fresh dill. Serve with tzatziki or sriracha mayo on the side.
