Steam riced cauliflower five minutes. Transfer to a tea towel and squeeze out all excess moisture

Add 1 tsp oil to a large skillet over medium heat. Sauté garlic and kale 2-3 minutes until wilted.

Transfer mixture to a large bowl and add egg, red pepper, salt and pepper. Mix well.

Wet hands. Form mixture into 4 patties, each ½” thick.

Heat remaining tsp oil in skillet over medium heat. Gently place fritters in pan and press down with a spatula

Cook 1-2 minutes per side until golden brown.