Place cauliflower in a strainer or in the steamer. Steam for about 5 minutes or until cauliflower is soft.
Use a spatula and paper towel to press the water out of the cauliflower. You could also use cheesecloth for this. Get the cauliflower as dry as possible.
Combine cauliflower, green and white onion and cheese while cauliflower is still warm. Stir to combine.
Add beaten egg to the mixture and stir.
Finally add coconut flour, salt and pepper. The mixture should press together well. If your mixture is too wet, add a bit more coconut flour.
Using a quarter cup measure, scoop out latke mixture and press into cup. Empty any extra moisture that might come out when pressing.
Empty mixture into hand and press into flat pancakes. Make sure you work the mixture so that it is pressed together tightly.Latkes will be about 3 inches in diameter.
Let the latkes rest 10 minutes before cooking.
While latkes are resting, melt 1/2 cup to a cup of coconut oil depending on the size of your pan. Oil should be a quarter inch or more deep. Oil should be hot enough that it just starts to smoke. If you're unfamiliar with appropriate frying temperature, place a tiny latke into the oil first to test. It should sizzle and create bubbles.
Gently lower the latkes one at a time into the oil.
Cook approximately 90 seconds per side. You'll know it's time to flip the latke when they shink slightly and edges are brown.
Remove the latkes from the oil and place on a paper towel to absorb the excess oil.
Top latkes with green onion, sour cream and a pinch of shredded cheese if desired. Enjoy immediately while hot.
Nutrition information does not include any oil absorbed in the frying. Enjoy!