Preheat the oven to 400. Line a 8" by 8"pan with parchment paper and spray it with cooking spray.
To “rice” the cauliflower, use your cheese grater to grate it or toss it in a food processor and pulse till "riced". When you’re done, you should have about 1.5 cups lightly packed.
Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (DO NOT add any water).
While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened.
Add the garlic mixture to the softened cauliflower and mix in the lightly beaten egg white, 1/2 tsp of the Italian seasonings, and 1/2 cup of the mozzarella. Stir and mix well, then spread onto your prepared pan. It will be a thin layer.
Bake until it just starts to turn golden brown; about 20 - 30 minutes, depending on your oven.
Remove from the oven, flip the loaf over so the bottom side is now on top (remove parchment paper) and add the remaining cheese and a sprinkle with the rest of the Italian herb seasoning.
Bake for another 10 minutes or until the cheese is melted and golden.
Cool (until they harden slightly) and cut into pieces and serve hot or warm.
Serve with marinara sauce, if desired.