Lightly steam the cauliflower florets for about five minutes, until tender. Allow to strain for a few minutes then transfer to a few paper towels and dry thoroughly.

Next, place the oats in a food processor and blend on high for about twenty seconds. It should resemble flour but it’s okay if the texture is a little chunky. Remove from processor and add to a large bowl.

Then use the processor to mince your garlic and parsley by blending for about ten seconds. Add the spinach and pulse until finely chopped then set mixture aside in the large bowl with the oat flour.

I also use the processor to finely chop the onion but you can do this by hand if you wish. Add the onion to the bowl as well. Then add the beans to the bowl and mash slightly with a fork.

This is a good time to start preheating the oven to 400°F, if you plan on cooking them right away.

Lastly, pulse 1/2 cup of the cauliflower at a time until it is finely chopped, but not minced. Set aside into the large bowl and continue until all of the florets are chopped.

Add the seasonings (oregano, salt & pepper, and lemon zest if using) to the bowl and mix all of the ingredients until well-combined.

Then add the egg, egg white and cheese and mix well. Using about 1/3 cup of mixture at a time, form twelve separate patties with your hands and place on a baking sheet lined with parchment paper.

Bake in the oven for 25 minutes on each side. They should be a light golden brown when finished. Transfer to a plate and serve with a touch of lemon juice, ketchup, or marinara.