Chop the cauliflower florets roughly with a knife, then cook until tender using your preferred method. (I have steamed them, or even cooked them in the microwave).
Drain the caulifower and mash it with a potato masher, it doesn't need to be completely smashed.
Add the cheese, egg, vegemite and flour and mix well to combine.
Heat a tablespoon of olive oil over medium-high heat in a frypan.
Add tablespoons of the mixture to the pan and cook until golden 4-5 minutes per side.
Drain on paper towel.
Notes
To make these gluten-free, switch for rice flour and use gluten-free vegemite.They are also delicious with a combo of broccoli and cauliflower.