Preheat the oven to 200°C (390°F) and line a baking sheet with baking paper.
Bring a large saucepan of water to a boil (do not salt the water).
Trim and cut the cauliflower into florets and cook in the boiling water until tender, about 6–8 minutes; drain and let cool slightly.
Chop the cooled cauliflower into very small pieces or pulse briefly in a food processor until broken down but not pureed.
In a large mixing bowl combine the chopped cauliflower with the chicken mince, minced garlic, egg, panko, mozzarella, cheddar/Monterey Jack, parmesan, chopped parsley, salt and black pepper; mix until evenly combined.
Portion the mixture using a 1/4-cup measure (or 3 tablespoons) to form about 16 fritters; shape them lightly so they hold together.
Heat a large heavy-based frying pan over medium heat and add a splash of olive oil. Fry the fritters in batches for 1–4 minutes per side until golden (see note on timing), then transfer to the lined baking sheet.
Once all fritters have been pan-fried, bake them in the preheated oven for 15–20 minutes until cooked through and crisped.
Remove from the oven and let rest a few minutes before serving.
