Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a high speed blender on low, or a food processor until fine. Steam in a steamer basket (about 7-10 min) and then remove and let cool. Once cooled, drain well by using paper towels to squeeze out excess moisture over the sink, or put on a towel.
In a bowl, combine the cauliflower with the almond flour, oregano, salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a large rectangle. Try to keep it to no more than 1/2 inch thick. The thinner, the crispier, the thicker, the fluffier. Bake for 30 minutes, or longer for a crispier bread.
Take it out of the oven, and slice into desired size and shape. Let cool completely before transferring to serving plate.