Cauliflower simmered with fresh garlic until tender then combined with feta cheese, egg, breadcrumbs and a touch of crushed red pepper and pan-fried until crispy.
Bring a large pot of water to a boil over medium-high heat.
Remove the stem and leaves from the cauliflower head and discard then cut the cauliflower into roughly 1-inch pieces.
Put the cauliflower and garlic into the boiling water and boil the cauliflower and garlic until very tender, about 10 minutes.
Drain the cauliflower and garlic then place them into a large mixing bowl and mash well using a potato masher.
Stir in the feta, egg, breadcrumbs, salt, and crushed red pepper.
Divide the mixture into 6 equal size portions then use your hands to form the mixture into 6 equal size patties, roughly 1/2-inch thick and place them on a plate.
Refrigerate the cakes for at least 30 minutes to help firm them up.
Take the patties out of the refrigerator and heat the 1/4 cup of oil in a large skillet over medium heat.
When the oil is hot, add 3 of the cakes to the pan and cook until browned on the bottom, about 5 minutes.
Flip the cakes over and brown the other side, about 5 more minutes.
Transfer the cakes to a paper towel lined plate then add a little more oil to the skillet, if needed, and cook the remaining cakes the same way.
Place the cakes on a serving dish and serve with the lemon wedges on the side.
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