Preparation:

Chop cauliflower into half inch pieces and steam about 10 to 15 minutes, until quite soft. Drain well in a fine-mesh sieve. Mash up with a fork or potato masher, pressing to release as much liquid as possible. You don't want it perfectly smooth, it should be a little chunky.

Transfer cauliflower to a large bowl and add eggs, cheese, ham, coconut flour, garlic, mustard, salt and pepper. Stir well to combine.

Heat a large frying pan over medium heat and add butter to the pan. Using 2 tablespoons at a time, form cauliflower mixture into flat patties, pressing together firmly. Don't make them more than about 3 inches in diameter.

When pan is hot, add a few of the cauliflower patties, being careful not to crowd them. Cook 3 to 5 minutes, until browned on the bottom, then flip carefully and cook another 3 to 5 minutes. Remove to a paper towel-lined plate and repeat with remaining patties.