Start by ricing the cauliflower using a food processor until it resembles fine crumbs. Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for about 5–6 minutes or until tender. Allow it to cool slightly before handling.

Once the cauliflower has cooled, add the egg, Parmesan cheese, and Italian herb seasoning to the bowl. Mix thoroughly until a cohesive dough forms.

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Divide the cauliflower mixture into four equal portions and shape each into square slices on the baking sheet, pressing down to flatten them.

Bake the cauliflower crusts in the preheated oven for 15–18 minutes, or until they are golden brown and firm to the touch.

Remove the baked crusts from the oven and let them cool for a minute. Layer your preferred cheese between two crust slices.

Heat a skillet over medium heat, then carefully place the assembled sandwiches into the pan. Cook for about 3–4 minutes on each side until the cheese is melted and the outsides are golden brown.

Once the sandwiches are beautifully golden and the cheese is melted, remove them from the skillet and let them rest for a moment. Slice in half and serve warm.