Add the cauliflower to a food processor and pulse until finely riced. Measure out 2 cups into a large bowl.

Add the parmesan cheese, eggs, garlic powder, onion powder, and salt to the bowl and stir until well combined.

Scoop 1/4 cup of the mixture into your hand, press together, and form a flat disc. Place in the freezer for 10 minutes.

Heat a nonstick skillet over medium heat and add enough oil to cover the bottom of the pan.

Carefully add the fritters to the hot oil. Cook until crispy and browned on one side, about 1-2 minutes, then carefully flip and cook another 1-2 minutes.

Transfer to a paper towel-lined plate and continue to cook until all fritters are done.

Serve with sour cream and more chives.