Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
Place the cauliflower florets in a food processor* and process until the mixture resembles a fine rice-like consistency. You will need three cups of the “rice.”
In a bowl combine the flours, garlic powder, salt, and eggs. Stir in the riced cauliflower and mix well.
Form the dough into 6 balls and place on the prepared baking sheet. Use your hands to flatten and shape into a round, and then poke a hole in the middle with your finger. (The hole aids in the cooking process, helping the cauliflower to cook more evenly.) Sprinkle the rings with za’atar or Parmesan, and place them in the oven. Bake for 30 minutes, or until golden brown around the edges. Flip and bake for 5-10 minutes more or until lightly crispy around the edges and tender inside.
Leftovers may be stored in an airtight container in the fridge for 3-4 days. Reheat in the toaster or regular oven.
*You can buy riced cauliflower from many grocery stores now. For this recipe, you will need 3 cups (12-13 ounces) of riced cauliflower.