PLACE the riced cauliflower in a large, microwave safe bowl and cover with plastic wrap. Microwave on high for 10 minutes, then remove from the microwave and allow to cool slightly. (Alternatively, steam on the stovetop for 15 minutes or pressure cook in an instant pot for 4-5 minutes.)

PREHEAT oven to 400°F. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Transfer the steamed cauliflower to a clean tea towel or kitchen towel and squeeze as much moisture as you can from it. (This prevents the breadsticks from being soggy.)

RETURN the cauliflower to the bowl and add the oregano, basil, garlic powder, crushed red pepper, salt, and pepper. Whisk the egg whites until light and frothy, then add to the bowl. Mix everything together until well combined and place onto the prepared baking sheet. Using the back of a spoon or your hands, shape the mixture into a rectangle approximately 10” x 7” in size and ¼” thick.

BAKE for 20-25 minutes, until golden brown and crisp around the edges. You can stick under the broiler for 1-2 minutes if you want them more browned on top. Remove from the oven, brush with melted butter, and sprinkle with freshly chopped parsley. Cut into 12 pieces and serve.