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1
Note you will also need some cheesecloth for this recipe.
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2
On a cutting board, chop the head of cauliflower into chunks and place into a food processor.
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3
Process until you reach a rice-like consistency.
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4
Next, pour riced cauliflower into a microwavable bowl and microwave on high setting for 2 minutes.
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5
Stir, then microwave again for an additional 2 minutes.
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6
Set aside until cooled.
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7
Working in batches, take the riced cauliflower and place it into a sheet of cheesecloth and wring out the excess water.
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8
Do this a few times as cauliflower holds a lot of water.
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9
Place the cauliflower into a medium mixing bowl and mix in the eggs and seasoning.
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10
Preheat oven to 425 F.
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11
On a non-stick sprayed baking sheet take one-fifth of the mixture and pat it into a round flat disk.
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12
Repeat with the rest of the dough.
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13
Recipe should make 5.
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14
Bake for 7 minutes until golden.
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15
Remove from oven.
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16
Next, in a large skillet over medium high heat, pour a teaspoon of olive oil and coat the pan.
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17
Once hot, place 2-3 tortillas at a time into the skillet to brown on each side (3 minutes per side).
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18
Remove the cooked tortillas and finish cooking the rest.
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19
Enjoy with shredded chicken, fresh salsa and guacamole.
