As I just ate cauliflower for the first time in my life last week, I’m am certainly going to try this. Off the top of my head (the perforated pan looks like it will work great btw) possibly changing the ratio of parmesan to mozzarella? The parmesan is more dry and may soak up some moisture (or turn the mixture to an unformable mess). Or maybe putting the cauliflower in a dehydrator for a while?
Cook it in the morning, place in dehydrator and make it for dinner. And lastly, I’m not sure how pliable the “dough” is, but maybe making pizza pockets might be a great idea for it (so it can be handheld all at once). I’ll try out some variation this weekend.