Core the washed cauliflower head and separate it into florets. Cut up the florets into smaller pieces.
Place all the little cauliflower chunks into the medium pot, pour water into the pot, add half of the salt and cook the cauliflower for 15 minutes.
Once the cauliflower is cooked well, drain the water from under it and place the drained cauliflower into a medium bowl.
Once the cauliflower is cooled down, add remaining salt, eggs, pepper, cheese, flour, and 1/2 cup of panko. Mix everything well, ensuring that cauliflower mushes somewhat. Let the mixture sit for about 4 minutes.
Place a medium skillet on the stove top and pour the oil in. Heat the pan on medium heat. Place the remaining panko bread crumbs into a small bowl. Create mandarine size patties from the cauliflower mixture and dip the patties into the panko crumbs.
Place the patties in the heated skillet and let sear until it is golden brown on the bottom. Flip patties once the desired color has reached. Once the patties turn golden brown from both sides, take them out of the skillet and place them on the paper towel to soak up the excess oil.