Cauliflower Tortillas are so versatile; they also serve as a great wrap for breakfast scrambles to eat on the go.
½ teaspoon dried oregano
½ teaspoon paprika
A little ground Himalayan salt
¼ Teaspoon Fresh Ground Pepper
Preheat the oven to 375°F.
To the bowl of a food processor, add the cauliflower and pulse into very fine pieces.
In a large microwaveable bowl, microwave the prepared cauliflower on high, about 5 minutes. Stir the cauliflower and microwave for 2 minutes more. Stir it again.
Using a dish towel or cheesecloth, drain all the excess water from the cauliflower.
Return the cauliflower to the bowl. Add the eggs, salt, oregano and paprika and pepper. Mix well to combine.
On a parchment-lined baking sheet, use your hands to spread the mixture into 6 or 7 small circles, flattening them gently
Place the sheet into the preheated oven. Bake for 10 minutes.
Remove the sheet from the oven. Carefully remove the cauliflower tortillas from the parchment and flip them. Return the tortillas to the oven and bake for 6 to 7 minutes more.
To make your tortillas a little crispier cook in a lightly oiled skillet before serving.