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¾ of a head of raw cauliflower, riced; or 2 cups riced and packed
salt and pepper to taste
• Preheat oven to 375 and line a baking tray with parchment paper.
• For these I actually rice my cauliflower slightly more fine than cauliflower rice. Put into food processor ¾ a head of raw cauliflower, cut up and most of the stem removed, and pulse until you get a texture slightly finer than rice. (Once it’s riced, measure it to make sure you have 2 cups packed.)
• Place in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel or nutmilk bag and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.) Beverly's note: If you want to avoid the microwave, try steaming it lightly (already riced) before squeezing dry.
• Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
• Note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
• Place in the oven for 10 minutes then carefully peel them off the parchment, flip them and place back in the oven for 5-7 more minutes. Riced cauliflower
• Once they’re done place them on a wire rack to cool slightly.
• Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste).
• Serves 6-7