Using a box grater, the side with the biggest holes, grate cauliflower, discarding the stalk.
In a bowl combine the cauliflower, flour, eggs, garlic, scallions, salt and pepper and stir until well combined.
Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Using a tablespoon scoop mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
Cook the fritters in batches for 2 to 3 minutes on each side until they're golden brown and cooked through. Transfer the fritters to a paper towel-lined plate to get off excess oil and serve.