In a medium bowl, combine the riced cauliflower, grated onion, shredded cheese, eggs, garlic powder, salt, and pepper. Mix until the ingredients bind and the texture looks like a thick, scoopable mash.

Shape the mixture into small rounds, about 3 tablespoons each, and press them firmly so they hold together.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot but not smoking.

Add the patties in a single layer without crowding the pan. Cook for about 2-3 minutes until the bottoms turn golden and crisp.

Flip the patties and brown the other side, keeping the heat at medium so the centers cook through without burning the outside.

Let them drain briefly on a paper towel-lined plate before serving.