Cauliflower Tortillas

Ingredients

Makes 8 tortillas

3 cups cauliflower rice (about 1 small head of cauliflower)

3 eggs

½ teaspoon fine grain salt

¼ teaspoon ground black pepper

Directions

Preheat oven to 375°F (190°) and place a rack in the middle.

Line two baking sheets with parchment paper and lightly grease them. Set aside.

Place cauliflower rice in a bowl and microwave on high for 2 minutes. Give it a good stir and microwave for another 2 minutes.

Place cauliflower rice in a clean dishcloth (a cheesecloth works just as well) and twist it to squeeze out as much moisture as possible (I usually squeeze out over a cup of liquid.) This is very important; the cauliflower rice needs to be dry.

Place drained cauliflower rice back in the bowl and add eggs, salt, and pepper. Mix until well combined

Spread about two tablespoons of the mixture onto the lined baking sheets into 8 fairly flat circles.

Place in the oven for 10 minutes, take out of the oven and wait for 1 minute. Carefully peel the tortillas off the parchment paper, flip them and bake for an additional 6 minutes.

When done, heat a nonstick pan over medium-high heat and place tortillas into the pan pressing down slightly.

Let them brown 1 minute per side.

Use immediately or store in the fridge and use within 2 days.