Begin by removing the green leaves and stem from the cauliflower. Cut into chunks and place in a large blender (see notes) or food processor.
Process cauliflower until it is finely "riced" and there are no large chunks.
Transfer cauliflower into a microwave safe bowl and microwave for 5 minutes on high. Allow to cool for at least 5 minutes or until it is cool enough to handle.
Lay out a clean dish towel. On top of towel, lay out several folded paper towels. Place cooled riced cauliflower in the center of the paper towels. Fold the paper towels around it and then wrap it in the dish towel gathering the extra dish towel at the top. See photos in post for visual.
Wring the cauliflower out over the sink. You should get at least a cup of liquid. If you burst the paper towels, you can transfer the cauliflower to a new set of folded paper towels and continue to wring until no liquid comes out. Take the time to get as much water as possible.
In a large bowl, whisk the eggs. Add the cauliflower, herbs, salt and ½ cup of cheese. Mix with a fork.
Peel and finely mince garlic cloves. Add to cauliflower.
Line a sheet pan with paper. Spread the "dough" evenly on the pan. press down with clean hands and shape. The dough should be about ¼ inch thick and approximately 6 inch by 8 inch when spread on the pan.
Place pan in oven and cook for 20 minutes. The dough should become golden brown around the edges. Top with the rest of the cheese, garlic and sprinkle on herbs. Set oven to broil and cook for another 5 minutes.
Slice and serve immediately with marinara sauce for dipping.
To reheat leftovers, pop in the air fryer for several minutes.
If using a blender, it will need to be a high powdered blender with blades that extend upwards. I use the Ninja blender.