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Cauliflower Tortillas

Cauliflower Tortillas

3/4 large head cauliflower (or two cups riced)
2 large eggs (Vegans, sub flax eggs)
1/4 cup chopped fresh cilantro
1/2 medium lime, juiced and zested
salt & pepper, to taste

  1. Preheat the oven to 375 degrees F., and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
  3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
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