Ingredients:
Cauliflower heads 2 lb grated to rice texture (just use the florets)
Salt 1/4 tsp
Egg 2
Dried cilantro seasoning 1/2 tsp
Black pepper powder 1/4 tsp
Garlic powder 1/4 tsp
Taco seasoning 1/2 tsp
Preparation:
Steam the riced cauliflower in microwave for 3 minutes (keep a lid on) stir them and steam further for 2 more minutes. Let it cool down in a strainer with muslin or kitchen towel spread on it.
Collect the edges of the muslin or kitchen towel to close and twist to drain all excess water from the cauliflower. Transfer the d=strained cauliflower to a bowl.
Add garlic powder, egg white, cilantro, taco seasoning, black pepper powder in the cauliflower. Make a lose dough consistency mixture.
Heat the oven to 375 ° F, on a baking sheet, spread parchment paper, and spread the dough in a tortilla shape on the baking sheet. Put another sheet of parchment paper on top of the tortillas and use a pan or plate with flat bottom to press down and achieve a smooth look.
Bake the tortillas for 25 minutes, flip it after 15 mins to get good brown edges on both sides.
Enjoy your tortillas with with your favorite seasoning.