Take riced cauliflower and put in a food processor to grind it smaller so it looks like sand and can be easily formed into patties. You should get about 2 cups from the 16-ounce bag.
Toss the cauliflower into a bowl and add lightly beaten egg, parmesan cheese, Italian seasoning, rosemary, garlic powder, and pepper. Form into what is as close to dough as you can get.
Heat a large non-stick skillet over medium-low heat and oil it up. I used canola and a bit of butter. You can use what you like but don’t be shy. You don’t want the cauliflower “bread” to stick to the pan.
Form cauliflower dough into a round patty (you should get 4 patties for two sandwiches). Gently squeeze out any extra fluid from each patty.
Place both cauliflower patties into a heated pan for about 5 minutes.
Take your spatula and gently flatten each patty and go around and shape into squares that resemble bread.
After the 5 minutes are up GENTLY take a spatula and turn the patty over. BE CAREFUL. They fall apart easily at this point.
Take 1/2 of the cheese and put it on top of one of the “bread” pieces. Flip the other “bread” slice on top of the cheezed one. Set the timer for 3 more minutes and grill up your sandwich. If your “bread” is not browned keep it on the stove a bit longer.
When time is up, gently and carefully take the grilled cheese out of the pan and let it cool on a plate. It will continue to firm up as it cools!