First, steam the cauliflower until just tender, and then cool. You can use a steamer basket, or simply place florets in about 1/2–1 inch of water in a pot, cover, bring to a boil, reduce heat and allow that to steam the cauliflower. It should take just about 4–5 minutes. (Alternatively, you can roast the cauliflower, see note). Drain well and let cool while preparing other ingredients. Add all ingredients except oats to a food processor. Puree until well combined, then pulse in the oats. Transfer mixture to the fridge and let chill for about an hour. If the mixture is still loose, stir in the extra 1/4–1/3 cup oats). Take scoops of the mixture and shape into patties. To cook, heat a non-stick skillet over medium heat (you can wipe the surface with a little oil to help keep them from sticking, but if you have a very good nonstick pan you won’t need it). Cook patties, about 5–7 minutes on first side, and then another 5–7 minutes on second side until golden brown. These patties are fairly soft, but hold their shape well if not flipped too much. Serve as patties with a sauce and side dishes, or more like a burger with fixings of choice.