1/4 c chopped fresh cilantro
Juice from 1/2 a lime
S&P to taste
3/4 of a head of cauliflower
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
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.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes.
Carefully squeeze out as much water as possible from the cauliflower. Be careful not to burn yourself.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper.
Mix until well combined. Use your hands to shape 6 small tortillas on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely cooked.
Place tortillas on a wire rack to cool slightly. Heat a medium-sized skillet on medium.
Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side.
Repeat with remaining tortillas.