Ingredients:
¾ head of cauliflower
2 eggs
Sea salt and freshly ground pepper, to taste
Directions:
1. Preheat oven to 375 degrees F. Line a baking tray with parchment paper.
2. Toss ¾ head of cauliflower, cut up with most of the stem removed, in a food processor and pulse until you get a texture finer than rice (once it is riced, measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in a strainer and squeeze out any excess moisture. Try to get out as much water as you can, pressing firmly with your hands several times.
4. Place the drained cauliflower back in a bowl and add the eggs, salt, and pepper and mix until well combined. As a note – the mixture will be runny but shouldn’t be pure liquid either.
5. Spread the mixture onto a baking sheet into 6 small, fairly flat circles.
6. Place in the oven for 10 minutes and then carefully peel them off the parchment, flip them and place back in the oven for 5-7 minutes more.
7. Place them on a wire rack to cool slightly once they are done.
8. Heat a medium size pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking (this is a good step because it gives them slightly crispy edges and a wonderful nutty taste).
Makes 6 tortillas