Ingredients
- 1 large head of cauliflower riced (about 4 cups)
- 2 large eggs
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon garlic powder
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Microwave the riced cauliflower in a microwave-safe bowl for 4 minutes, stirring halfway through. Allow to cool slightly, then transfer to a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix the drained cauliflower with eggs, cilantro, garlic powder, lime juice, salt, and pepper, until well combined.
- Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin circle, about 6 inches in diameter.
- Bake in the preheated oven for 10 minutes, then flip each tortilla and bake for an additional 5-7 minutes, until set and beginning to brown.
- Optionally, heat a non-stick skillet over medium heat and lightly brown each tortilla for 1-2 minutes on each side to add extra crispiness.
