¾ a head of cauliflower riced or 2 c riced and packed
2 eggs
salt and pepper to taste
Place cutup cauliflower in a food processor and process to fine texture. You will need 2 c cauliflower packed.
Microwave for 2 minutes and stir, then another 2 minutes and stir again. Using white kitchen towel or paper towels squeeze out excess water.
Place drained cauliflower in bowl and add eggs, salt and pepper and mix until combined.
It will be a little runny but shouldn’t be pure liquid. Spread mixture onto a parchment paper lined baking sheet into 6 small fairly flat circles.
Bake at 375 degrees for 10 minutes, remove from oven and carefully turn them over and place back in the oven for 5-7 minutes.
Place on wire rack to cool slightly.
In a skillet over medium heat, place tortillas into the pan pressing down slightly; brown them (making them crispy on the edges) to your liking.
Fill with your favorite fillings.
