Fill a large pot with water, season generously with salt, and bring to a boil. Add the cauliflower florets and cook until they are tender when pierced with a fork, about 3 to 5 minutes. Drain and transfer to a cutting board. Chop the cauliflower finely, ensuring the pieces are no larger than peas.

Measure 4 cups of the finely chopped cauliflower, setting aside any excess for another use. In a mixing bowl, combine the chopped cauliflower with the flour, beaten eggs, minced garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until all ingredients are thoroughly incorporated.

Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and add a thin layer of olive oil. Scoop 2 to 3 tablespoons of the cauliflower mixture per fritter into the skillet, gently pressing each mound down with a spatula to flatten slightly. Ensure the fritters are spaced at least 1 inch apart to prevent sticking.

Cook the fritters for 2 to 3 minutes on the first side, then flip them and cook for an additional 1 to 2 minutes, or until they are golden brown and cooked through. Transfer the cooked fritters to the paper towel-lined plate to drain any excess oil.

Serve the fritters warm, topped with a dollop of yogurt or sour cream, and sprinkle with extra scallions if desired.