Cut the cauliflower into small florets, then pulse them in a food processor until they resemble rice grains—this increases surface area for even cooking and helps achieve a crispier final crust. Bring water to a boil in a steamer pot and steam the riced cauliflower for 8 minutes until just tender. Spread the steamed cauliflower on a clean kitchen towel and let it cool for a few minutes, then gather the corners of the towel and squeeze firmly to remove as much moisture as possible—this step is crucial for a crispy crust rather than a soggy one.

In a bowl, combine the squeezed cauliflower from Step 1 with the eggs, cottage cheese, salt, and garlic powder. Mix until everything is evenly distributed and the batter holds together when pressed. I find that using a thicker cottage cheese helps create a more cohesive dough with better binding, so don't skip the quality ingredient here.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper, then transfer the cauliflower mixture onto it and shape it into an even circle about 1 cm (roughly 1/3 inch) thick—I use my hands or the back of a measuring cup to create an even thickness, which ensures consistent cooking. Bake for 15 minutes until the edges turn golden brown and the crust is set and slightly firm to the touch.