Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture.
Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
Remove the bowl from the microwave and set aside to cool for about 5 minutes.
Add the melted or coconut oil, chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
Use your hands to form the mixture into 6 to 8 cakes. Set aside.
Heat the oil in a pan over medium heat. NOTE you want the oil to be deep enough to partially submerge the patties.
Fry the cakes in the oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.