You can forget all about corn and flour tortillas next time taco night rolls around. Because once you make these cauliflower tortillas, you'll never go back. All you need is five ingredients and 20 minutes.
1 head cauliflower
2 eggs, lightly beaten
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Divide the cauliflower into florets. Roughly chop the tender part of the stems (discard the tough and leafy parts).
3. Working in batches, transfer the cauliflower to the bowl of a food processor, filling it only halfway.Pulse the cauliflower until it resembles rice, about 45 seconds to 1 minute. Repeat with the remaining cauliflower.
4. Transfer the cauliflower to a microwave-safe bowl. Microwave for 1 minute, stir well, and then microwave for 1 minute more.
5. Transfer the cauliflower to the center of a clean kitchen towel. Wrap up the cauliflower in a twist. Hold the towel over the sink and twist the ends to squeeze the moisture out of the cauliflower.
6. Return the cauliflower to the bowl. Stir in the eggs, cumin, cayenne, salt and pepper.
7. Mound ¼ cup scoops of cauliflower onto the prepared baking sheet. Use a small spatula to spread the cauliflower into ⅛-inch-thick circles.
8. Bake the tortillas for about 8 or 9 minutes, until the bottoms are golden. Then use a spatula to carefully flip the tortillas over and cook until golden on the other side, another 8 or 9 minutes.
9. The tortillas can be served warm, immediately, or stored in an airtight container in the refrigerator (with pieces of parchment between them) for up to five days.