In a nonstick skillet, cook beef, breaking it up with a spoon, for eight minutes or until no longer pink; drain and set aside.
In a pot of boiling salted water, cook cauliflower for ten minutes or until soft; drain well and return to pot. Using a potato masher, mash cauliflower. Stir in beef, garlic, flour, cilantro, curry powder, salt, pepper and eggs until well combined.
Wipe out skillet and heat oil over medium heat. Scoop 1/4 cup (60 milliliters) beef mixture into pan and flatten slightly with a spatula.
Add a few more fritters, without overcrowding. Cook, turning once, for about five minutes or until golden brown on both sides and hot in the center.
Transfer to a plate lined with paper towel and keep warm.