Steam riced cauliflower until just tender, about 6 minutes. Cool slightly, then squeeze very firmly in a clean towel to remove as much moisture as possible.

Combine cauliflower, eggs, almond flour, and grated onion in a bowl. Season with salt and pepper.

Heat avocado oil in a large skillet over medium-high heat.

Drop the mixture by spoonfuls into the hot oil, flattening slightly with a spatula.

Fry 3–4 minutes per side, until deeply golden and crisp.

Drain on paper towels and serve hot.