Cauliflower Tortillas

• 2 cups riced cauliflower
• 2 eggs, beaten
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

Preheat oven to 375F.  Line a baking sheet with parchment paper.

Put the cauliflower into a microwave safe bowl and cook 2 minutes.  Stir and continue to cook an additional 2 minutes.

In another bowl, beat the eggs with the garlic powder, salt and red pepper flakes.  

Once cauliflower is cooked, transfer it to a dish cloth.  Wring all liquid out of the cauliflower.  Be careful not to burn yourself!

Add the cooked cauliflower into the egg mixture and stir to combine.  It will be runny.  Use a 1/4 cup measure to make 5 tortillas.  Bake for 10 minutes.  Bring the pan out of the oven and carefully flip each tortilla.  Bake another 7 minutes.  Let cool on a wire baking rack.

When ready to eat, heat a pan over medium heat.  Add the tortillas and let cook until crispy and lightly browned, about 1 minute per side.

Enjoy!