Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.

In a small saucepan, bring the water to a boil.

Once boiling, add the cauliflower rice to the pan.

Turn the heat off (leave the pan on the burner), and cover the pan.

Let the pan sit covered for 10 minutes.

Preheat the oven to 400 degrees.

Remove the lid from the 'rice', and dump the contents into a fine-mesh sieve to drain a bit.

Transfer the cooked cauliflower from the sieve to a clean dish towel.

Wrap the cauliflower in the towel, and squeeze out the excess water (there will be quite a bit!).

In a bowl, mix the egg, egg white, oil, and remaining ingredients.

Add in the squeezed cauliflower.

Mix everything until well combined.

Pour the contents of the bowl onto a parchment paper-lined cookie sheet.

Using a spoon, spread the mixture out into the shape of a small rectangle (it should be about 1/2 of an inch thick).

Place the pan into the oven, and bake the breadsticks for 35-40 minutes, until golden.

Cut the breadsticks as you desire (I make 4-5 column slices and then one row slice right through the middle).

Top the breadsticks with cheese or other vegetables, as desired.

Replace the breadsticks, and bake for 5-10 more minutes until toppings have cooked through.

Remove the breadsticks, cool, and enjoy!