Serves 4
Ingredients
- (3/4) head cauliflower
- (2) large eggs
- (1/4) chopped fresh cilantro
- Juice from (1/2) lime (about 2 Tbsp)
- (1/2) tsp kosher salt
Directions
Preheat oven to 375F and line a baking sheet with parchment paper.
Cut the cauliflower into same sized pieces and pulse in a food processor until it is finely ground, about the same size as a grain of couscous. This should make about 2 cups of riced cauliflower.
Put the cauliflower in a microwave-safe bowl, cover with plastic wrap and microwave for 2 minutes, then stir and microwave again for another 2 minutes.
Let cool until you can handle the cauliflower without burning yourself.
Squeeze out as much liquid as possible from the cauliflower using a cheesecloth or kitchen towel.
In a medium bowl, mix the cauliflower, eggs, cilantro, lime, salt & pepper. Mix until well combined.
Use your hands to shape 6 small tortilla-sized circles on the parchment paper and bake for 10 minutes. Carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set.