1 head of cauliflower, cut up and stems removed (2 – 2-1/2 cups packed riced cauliflower
2 large eggs
1 tablespoon minced fresh parsley or cilantro
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon paprika
zest of one lime
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat the oven to 375 degrees F., and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 to 2 1/2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a thin tea towel or fine cheesecloth and squeeze out as much liquid as possible, being careful not to burn yourself.
In a medium bowl add in cauliflower, seasonings and herbs mix until well combined. Add the two eggs and with a wooden spoon mix until well incorporated.
Use your hands to shape 6 small “tortillas” on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set.
Place tortillas on a wire rack to cool. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down
For a softer tortilla you can skip the browning in the skillet step. Left over tortilla’s can be stored in the refrigerator. Makes for a great sandwich wrap the next day.