Bring a large pot of lightly salted water to a boil over high heat.

Add the cauliflower florets and cook for 25-30 minutes, or until tender.

Drain the cooked cauliflower florets in a colander for 15 minutes to remove excess moisture.

In a large mixing bowl, mash the cauliflower with a fork or potato masher.

Add the finely chopped green onions, crumbled feta cheese, bread crumbs, eggs, ground nutmeg, salt, and pepper.

Mix until well combined.

If the mixture is too thin, add more bread crumbs as needed.

Heat a little vegetable oil in a large nonstick skillet over medium heat.

Drop spoonfuls of the cauliflower batter into the skillet and flatten them gently with a spatula to form pancakes.

Cook for a few minutes on each side, or until the pancakes are golden brown and cooked through.

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Serve the cauliflower and feta pancakes hot, garnished with additional chopped green onions or your favorite sauce.