Basic Recipe

Pre-heat oven 425
1 large head of raw cauliflower, riced (put in food processor and grind until fine)
8 oz shredded Mozzarella cheese
1/3 cup Parmesan cheese
4 oz or more of any other cheese
3 eggs
Seasonings:. I used a mixture of sea or Himalayan salt, red pepper flakes, basil and oregano, or whatever I pick from my herb garden.

Mix above ingredients together in large bowl. Line an 18x26 inch casserole dish with parchment paper, leaving edges of paper over the pan. Spread mixture with hands, pat down to the edge of the pan. (paper should be sticking out about 2 inches around the pan so you can grab it easily).
Bake 25-30 minutes, let cool before slicing. Serve plain, with Marinara, or your favorite dipping sauce.

Vary herbs and spices, or use different cheeses like Cheddar or Pepper Jack. It's a blank canvas for whatever you want it to taste like. You can also make different thicknesses, from thick squares to thin for pizza crust, depending on what size casserole you use.
The original recipe called for 1 ½ cup grated low fat parmesan cheese and 2 packages of 8 oz low fat mozzarella cheese, and 1 ½ cups of egg whites. The extra cheese probably helped it stick together, but I would rather use whole organic eggs than more cheese.

Now, the Orangitude variation I brought to the party:
I used an orange cauliflower instead of white
Added 4 roasted and peeled orange Ancient Peppers (could probably use regular orange bell) and chopped them in the food processor with the cauliflower
Seasonings: fresh parsley, sage, rosemary, thyme, basil and oregano, about ¼ cup herbs total
A few generous shakes crushed red pepper, onion and garlic powders, and Himalayan salt.
The “other cheese” besides the Mozzarella was sharp cheddar, which was mixed in then sprinkled over the top during the last 5 minutes of baking
The dipping sauce was a butternut squash pasta sauce from Aldi. It’s a fall seasonal special that I stock up on while it’s there.