½ Lime Juice ((add the zest too if you want more of a lime flavor))
Salt and Pepper (to taste)
Instructions
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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
lace the cauliflower in a microwave-safe bowl and microwave for , then stir and microwave again for another . 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.
4
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.
5
Bake for , carefully flip each tortilla, and return to the oven for an additional , or until completely set. Place tortillas on a wire rack to cool slightly.
6
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for on each side. Repeat with remaining tortillas.
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