Place the cauliflower florets into a food processor and blitz until they turn into small pieces. Transfer to a large bowl.
Add the crushed garlic, onion flakes, grated zucchini, chopped bacon, parmesan, mozzarella and feta cheese to the bowl with the cauliflower and add the self raising flour before stirring well to combine.
Beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs along with ¼ cup of water to the bowl with the cauliflower mixture and stir. Gradually add the extra water and stir until you have a thick batter - please note you may not need all of the water depending on the size of the cauliflower and zucchini that you used.
Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm - 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.
Cook the Cauliflower and Cheese Fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all the Cheese and Cauliflower Fritters have been cooked.