1.Preheat your oven to 350F.
Remove the large stems of the cauliflower, cut it into small pieces. Using a food processor, work the cauliflower florets into rice size pieces. (Skip this step if using store-bought riced cauliflower)
Place the cauliflower pieces on a baking tray lined with parchment paper. Spread the florets thin. Bake at 350F. for 10 minutes, then stir the pieces around to ensure even cooking, and bake for an additional 10 minutes. Let the cauliflower cool a bit.
Squeeze out any remaining liquid with cheese cloth. You want to get as much liquid out as possible.
Preheat the oven to 425F.
In a small bowl, beat the egg till yolk and white is mixed. Add the egg, cheese and herbs (for flavor) into the cauliflower, and stir till a paste forms. This will be your batter to make the bread.
Line a baking sheet with parchment. Lightly spray the parchment. Portion the pasted into roughly 100g pieces, and arrange them evenly on the tray. With your fingers, or a spoon, shape each pile into a flat, rustic square shape. Each one is about ¼ inch thick. You should be able to get around 6 pieces of squares from the paste. Place the squares evenly across the tray, so they are not too close to each other, and will bake more evenly that way.
Place the tray in the oven and bake for 16-20 minutes till the “bread” pieces are golden brown.
Take the tray out and let the “breads” cool down. Patience is needed here. Trying to move them while hot till cause them to fall apart.
After waiting patiently, remove the cauliflower sandwich breads from the trays.
Add mozzarella cheese if desired and broil until cheese is melted.