- 3/4 head of cauliflower riced or 2 cups riced and packed
- 2 eggs
- sea salt and pepper to taste
- Preheat oven to 375 degrees and line a baking tray with parchment paper.
- For these I actually rice my cauliflower slightly more fine than cauliflower rice.
- Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
- Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid.
- Cook on medium high heat for 8 minutes, until tender.
- Drain the cauliflower in a sieve, then transfer to a clean kitchen towel.
- Firmly squeeze any excess water from the cauliflower.
- Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. (As a note it will be a little bit runny but shouldn’t be pure liquid either).
- Spread mixture onto a baking sheet into 6 small fairly flat circles.
- Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
- Once they’re done place them on a wire rack to cool slightly.
- Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly.
- Brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)
These tortillas are best served within a few hours of baking.