Ingredients
Scale
- 1 head cauliflower
- 3 eggs
- Kosher salt
- Freshly ground pepper
Instructions
- Preheat oven to 375°F.
- Chop cauliflower into florets, removing most of the stem. Pulse cauliflower in food processor (in batches if necessary) until cauliflower has the texture between rice and quinoa.
- Place riced cauliflower in a glass bowl and microwave for 2 minutes, stir, and then another 2 minutes. Let cool slightly, then place cauliflower in a clean dish towel and squeeze out as much water as you can (careful, it will be hot!).
- Combine cauliflower and eggs in a bowl until thoroughly combined. Season with Kosher salt and freshly ground pepper. The mixture will be a bit runny... that's ok! Spread mixture into small tortilla-sized circles on a baking sheet lined with parchement paper or a silicone mat (you will probably need two baking sheets). Make sure "tortillas" are fairly flat and even.
- Cook in preheated oven for 10 minutes, flip with spatula, and cook for 5-7 more minutes. Remove tortillas from baking sheet and let cool on wire rack slightly.
- Heat a medium sized skillet (I use my cast iron skillet) over medium heat. Place the tortillas, one at a time, in pan and press down slightly with a spatula to slightly brown tortillas. Flip and repeat. This gives tortillas a slightly crisp exterior.
- Prep Time: 10 mins
- Cook Time: 15 mins