1 head cauliflower, large (7″ – 8″ wide)
1 large egg
1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping
Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. Place in a microwave safe bowl, cover with a paper towel and cook for 3 minutes. Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes. Using cloth napkin, squeeze the liquid out of the cauliflower as hard as you can, the more moisture you get out the better. Transfer cauliflower to a mixing bowl along with egg, 1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine. Transfer cauliflower mixture onto the baking sheet lined with parchment paper. Flatten with your hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve hot with warm marinara sauce, if desired.