Preheat the oven to 350F. Line an 8 by 8-inch or 9 by 9-inch baking dish with parchment paper. Spray the parchment paper with olive oil cooking spray.
If you're making your own cauliflower rice, use a cheese grater to grate fresh cauliflower.
Put the cauliflower rice in a large microwave-safe bowl and microwave for 8 minutes on high. Cool slightly.
Meanwhile, heat a small skillet over medium heat. Add the olive oil and once hot, add the garlic. Cook until fragrant, about 1 minute, stirring constantly. Remove from the heat.
To the bowl with the cauliflower, add the garlic, eggs, 1/2 teaspoon dried Italian herb seasoning, salt, black pepper, and 3/4 of the shredded mozzarella. Stir to combine.
Spread the cauliflower mixture into the bottom of the prepared baking dish, spreading it out evenly.
Bake until the loaf is set and starting to turn golden, about 30 minutes.
Line a baking tray with foil, parchment paper, or a silpat liner, and spray it with olive oil cooking spray. Place the prepared baking tray on top of the baking dish and flip it upside-down, so the cauliflower loaf is now upside-down on the prepared baking tray. Bake until golden, about 10 minutes.
Spread the remaining 1/4 of the shredded mozzarella and the remaining 1/4 teaspoon dried Italian herb seasoning on top.
Broil a couple minutes until the cheese is melted and golden in spots.
Cut into 8 breadsticks. Serve warm, topped with Parmesan and parsley along with marinara sauce if desired.