Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
Rice the cauliflower by coring the head and then cutting it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced cauliflower in a paper towel to help remove moisture.)
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper until combined and holds together.
Place the cauliflower mixture onto your prepared baking sheet. Spread it out into a rectangle that's about 9-inches x 7-inches and 1/4-inch thick.
Bake for 10-12 minutes. Remove from oven and top with 3/4 cup shredded mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown.
Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and more Parmesan cheese. Serve with your favorite red sauce and enjoy!
The number of breadsticks per serving will vary based on how thick or thin you cut the breadsticks. I usually get 12 in a batch.