Rice the cauliflower by either grating the florets or putting them in a food processor and blitzing them.
Heat the olive oil in a frying pan on a medium heat.
Gently sauté the cauliflower rice for about 5-7 minutes.
Remove from the heat and place in a bowl.
Crumble the Feta cheese and add it to the cauliflower with the lemon rind and juice, salt, pepper, garlic powder, sumac and parsley and mix thoroughly.
Fashion the mixture into walnut shaped balls and place on parchment paper.
Place the balls in the fridge and sit for a minimum of one hour.
Preheat the oven to 180C/375F degrees.
Bake the cauliflower meatballs on a tray for 20 minutes until golden, turning them over halfway.