Pulse the cauliflower florets in a food processor until they are rice-sized grains. Avoid over-processing to prevent mushiness.
Steam the cauliflower until tender, about 5-7 minutes, or microwave covered with a splash of water for 4-5 minutes if no steamer is available.
Place the cooked cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to avoid sogginess.
In a large bowl, combine the drained cauliflower, eggs, 1 cup Italian blend cheese, Italian seasoning, garlic powder, kosher salt, black pepper, and 1 tablespoon chopped fresh basil. Mix thoroughly.
Line a baking sheet with parchment paper. Transfer the mixture onto the sheet and shape it into a 10x12 inch rectangle about 1/2-inch thick. Use wet hands or a spatula to smooth the top.
Sprinkle shredded cheddar cheese and the remaining 1 tablespoon fresh basil evenly on top.
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until edges are golden and cheese is bubbly.
Remove from oven, let cool for a few minutes, then slice into breadstick-sized pieces and serve warm with marinara or alongside pasta dishes.
