Take your cauliflower and chop off the florets, then chop them into large chunks. Then steam them in a steamer or on the stove for 15 minutes to soften them.
Once slightly soft then rice or grate them. One large head of cauliflower will make about 3 cups or riced or grated cauliflower. So you will have extra. You could use it for cauliflower mashed potatoes or maybe even some pizza bread. It also can be stored in the fridge for about a week.
Mix in a bowl the 1 cup of cauliflower, beaten egg, parmesan and mozzarella cheeses. Then add the oregano, garlic salt and crushed garlic. Mix all ingredients together thoroughly.
One you have your mixture, get a baking sheet or stone. Make sure to line it with parchment paper or spray it with Pam or something so it won’t stick.
Spread the mixture out on the sheet or stone and pat it into a roughly square or rectangle shape about 1 inch thick.
Bake in oven for 15 minutes.
Remove from oven and then melt butter and add mix with garlic. Spread that over the top of the bread.
Then sprinkle the parmesan and mozzarella cheese on top of that making sure to even coat the cauliflower bread.
Return to oven and bake until cheese melts and is golden brown. Will vary but about 5 minutes or so. Keep an eye on it though.