Ingredients

The following ingredients have 4 Servings
  • 2 cups finely riced cauliflower
  • 2 large eggs
  • 1/4 teaspoon garlic powder (optional)
  • 1 tablespoon coconut flour
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone mat.
  • Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.
  • Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
  • Put the cauliflower back into the bowl and stir in the eggs and garlic powder (if using). Then stir in the coconut flour, salt, and pepper.
  • Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.
  • Bake for 10 minutes at 375°F, flip each circle, then bake for another 5-7 minutes. Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.
  • While tortillas are on the cooling rack, add a tablespoon or two of oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.