An hour before making this, soak the sunflower seeds in enough warm water cover by an inch.

When ready to start, pulse the rolled oats and cauliflower together until the cauliflower is in small pieces. Add the feta, baking powder, curry powder, and salt; pulsing again to combine. Finally, add the eggs and pulse a few more times until the mixture comes together.

Heat a large skillet over medium-low heat. Add enough oil to cover the bottom of the pan. Slightly wet your hands, take about ¼ cup of the mixture, shape into a patty and place into the pan. Alternatively, scoop the mixture with a spoon, slide into the pan, and press down with the back of the spoon. 

Cook the patties until the side is deeply golden. Carefully flip and repeat. If you try and flip too early, the patties will fall apart. Repeat with remaining mixture. 

While the fritters are cooking, drain the water from the sunflower seeds and place in a blender with ½ cup of fresh water, herbs, olive oil, lemon juice, and salt. Puree until smooth, adding a splash more water as needed to thin enough to blend. 

Serve the fritters with a spread of sunflower cream and top with the microgreens.