Add three quarter of a cup canned chickpeas. Home made would be better but I was lazy. Three quarter of a cup roughly chopped cauliflower, two tablespoons chickpea flour, quarter teaspoon sea salt, quarter teaspoon garlic powder and two Tablespoons aquafaba (the liquid from the canned or cooked chickpeas). Pulse until it is chopped and comes together. But not so long that you make hummus
Let this mixture sit in the fridge for a few hours
Then form into four fish sticks and place on a baking sheet lined with parchment paper or a silicone mat. Bake at 350 F for 25 minutes or so.