Strain excess liquid from cooked cauliflower rice.
Combine riced cauliflower, beaten egg and 1/2 cup of the grated cheese in a bowl then sprinkle some pepper, mustard seed, sage, oregano and thyme. Mix well.
In a slightly greased baking sheet, form cauliflower mixture resembling a slice of bread. This recipe made 4 slices, about ½ inch thick for each slice. More slices for thinner pieces.
Bake cauliflower slices in a preheated oven of 350F for about 10 to 12 minutes.
In a skillet, melt butter at low heat and lay one slice of cauliflower “bread,” cover with slices of mozzarella cheese, sprinkle with the grated cheese, then top with slices of mozzarella cheese and cover with another slice of cauliflower “bread.”
Cover skillet and watch closely as mozzarella cheese melts over low heat. Occasionally check the bottom side to avoid burning. If the heat may seem too low, turn to medium heat but move the queso de bola cauliflower “bread” at the sides then cover the skillet again.
Flip to the other side and continue to melt mozzarella cheese. Edam cheese doesn’t melt quickly so it will just blend with the melted mozzarella cheese. Use a multi-serving wide flat/wide-slotted tongs to safely flip the cauliflower sandwich. I used a multi-serving wide flat/wide-slotted tongs to safely flip the sandwich.
Once mozzarella has melted to your desired consistency, transfer to a plate, garnish with parsley and enjoy!