In a small bowl, whisk together the egg and flax meal. Let sit for at least 5 minutes to gel.
In a medium microwave-safe bowl, microwave the riced cauliflower for 3-4 minutes on medium power until steamed and mashable with a fork. Let cool for 5 minutes, or until safe to handle.
Transfer the cauliflower to a clean kitchen towel and wring out all of the moisture. You should be left with about 1½ cups (450 G) of cauliflower.
In a food processor, combine the cauliflower, almond meal, egg and flax mixture, garlic powder, onion powder and salt. Process for 30-60 seconds, until well combined.
Heat 1 teaspoon of canola oil in a small square cast iron skillet over medium heat. Add half of the cauliflower mixture to the pan, and spread in an even layer with a spatula dipped in water. Repeat with the remaining oil, skillet, and cauliflower mixture.
Bake for 12 minutes, until the bread begins to brown on top and is firm to the touch. Remove from the oven and turn the broiler to low.
Grease the tops of the cauliflower bread with nonstick spray. Return to the oven and broil for 3-4 minutes, until golden brown. Let cool in the pans for 10 minutes before topping as desired and serving.