Place the cauliflower rice in a microwave-safe bowl and cover it with plastic wrap. Microwave for 3 minutes. Set the cauliflower aside to cool.
Once the cauliflower is cool enough to handle, wring out any excess moisture with a tea towel. Place the cauliflower in a large bowl.
Add the green onions, garlic, salt, pepper, flour and eggs. Stir until the batter comes together.
In a large heavy-bottomed skillet, heat 1 inch of the canola oil over medium-high heat. The oil is ready when it begins to shimmer.
Scoop 1/4 cup mounds of the batter and form them into round patties. Carefully place the patties into the hot oil and fry until they're golden brown on both sides, about 5 minutes per side.
Transfer the cooked fritters to a paper-towel-lined plate or hold warm in a 200-degree F oven while you cook the remaining fritters.