After reading Mercola's article about cauliflower flatbread I made some and it was OK. Learning curve on liking it at first, but it is a taste I can acquire. I think. Nutritionally dense.
So I tried to tweak it, and came up with something porridge-like that has an interesting texture and tastes good to me, but it is not remotely bread-like.* No problem, as I am OK with gluten and am eating it with a slice of fresh warm rye/spelt straight from the Gourmia 10-in-1 robotic air fryer/oven thing.
I now bake these microloaves in the Gourmia 10-in-1's Grill setting, lowering the temperature to 365 and raising the time to 35 minutes. I place the unbaked loaves on top of an inverted muffin pan with a bowl of water alongside.
From the bottom left photo you can see how "runny" this dough is. I made it from my own premix of 1/2 cup Pioneer buttermilk baking mix, 1/4 cup sprouted rye flour, 1/4 cup sprouted spelt flour, 1 tsp baking soda, a pinch of sea salt, and a pinch of brown sugar. Then I just add whey (from making buttermilk/kefir cheese) until the dough is slightly mixed and thick enough to handle. If you don't have whey, water is probably fine. You can probably get by with less soda, but I like the taste of it.
*The porridge stuff was 1 cup riced cauliflower, 1 egg, 1/2 cup grated cheddar, black pepper, curry powder, cayenne, and Creole seasoning from the dollar store.