Chop cauliflower into 1/2 inch pieces and steam about 10 to 15 minutes, until quite soft. Drain well in a fine-mesh sieve. Mash up with a fork or potato masher, pressing to release as much liquid as possible. You don't want it perfectly smooth, it should be a little chunky.
Transfer cauliflower to a large bowl and add eggs, cheese, ham, coconut flour, garlic, mustard, salt and pepper. Stir well to combine.
Heat a large non-stick skillet over medium heat and add oil or butter to the pan. Using 2 to 3 tablespoons at a time, form cauliflower mixture into flat patties, pressing together firmly. Don't make them more than about 3 inches in diameter.
When pan is hot, add a few of the cauliflower patties, being careful not to crowd them. Cook 3 to 5 minutes, until browned on the bottom, then flip carefully and cook another 3 to 5 minutes. Remove to a paper towel-lined plate and repeat with remaining patties.
Serves 8. Each serving has 4.55 g of carbs and 1.86 g of fiber. Total NET CARBS = 2.69 g.Food energy: 223kcal Saturated fatty acids: 10.10g Total fat: 16.17g Calories from fat: 145 Cholesterol: 118mg Carbohydrate: 4.55g Total dietary fiber: 1.86g Protein: 12.92g Sodium: 585mg