Preheat the oven to 350 degrees. Line a loaf pan with parchment paper leaving enough excess that it hangs over the sides.

In a food processor rice the cauliflower florets until they are tiny but not liquefied.

Place the cauliflower in a microwave safe dish and microwave on high for 5 minutes. Allow to cool for 5 minutes.

Place the cooked cauliflower in a dish towel and squeeze. Squeeze out as much water as possible. I was able to squeeze out about a cup of liquid.

Transfer the squeezed cauliflower to a mixing bowl. Mix with egg, mozzarella, Italian herbs, garlic, salt, pepper, and oregano. Mix well.

Spread the cauliflower mixture in the prepared loaf pan. Bake until the loaf is set and starting to brown, about 25-30 minutes.

Meanwhile, line a small baking sheet with parchment paper. When the cauliflower loaf has browned, use the parchment paper to lift out the breadsticks and flip them over carefully onto the prepared baking sheet.

Bake for an additional 10 minutes or until the tops are browned.

Take out of the oven, sprinkle with additional cheese, and broil for 2-3 minutes.

Remove from the oven and allow to cool for 5-10 minutes. Cut and serve.