Bring a pot of salted water to a boil and cook the grated cauliflower for 5-7 minutes. Strain and transfer into a cheesecloth or clean tea towel. Squeeze all the water out.
Heat one tablespoon of ghee in a non-stick pan and sauté the cauliflower for 3-4 minutes, seasoning with garlic powder and a bit of salt.
Dry the fish with paper towels and heat one tablespoon of ghee in a clean pan. Cook the fish for 3-5 minutes. Flake and set aside.
In a large mixing bowl combine the cauliflower with the fish, eggs, almond flour, flaxseed, lemon zest, parsley, salt and pepper.
Knead to make a dough and shape it into cakes..
Heat the remaining ghee in a pan and cook the fish burgers for 3-4 minutes on each side.