Chop cauliflower. Using a food processor, pulse in batches until well blended.

Scoop into a microwave safe bowl and loosely cover. Microwave for 4 minutes, then stir. Return to the microwave for 3 minutes. Allow to cool for a few minutes.

Meanwhile, preheat oven to 450* F and line a baking sheet with parchment paper. Lightly spray with cooking oil.

Place a cheese cloth or clean towel over a large colander. Pour Cooked cauliflower into cloth that covers colander. Be careful because the cauliflower steam and water will be hot. Push as much water out of the cauliflower as possible using the flat side of a spoon and twisting the cheese cloth. You'll need the cauliflower as dry as possible.

Once mostly dried of excess water, put the semi-dry cauliflower into a large bowl. Add eggs, Parmesan, basil, salt, and pepper. Mix well.

Scoop onto baking sheet in four separate and equal portions. Spread each into a 1/2 inch thick square piece of "bread."

Bake for 15-20 minutes, until tops are golden brown. Remove from the oven and make two sandwiches with a slice of cheese in each (thick sliced!).

Place back in the oven for one minute, until cheese has melted. Serve warm.