The resulting tortillas are soft with crisp edges, pliable, and sturdy enough to stand up to your favorite tortilla fillings.
1 small or 3/4 large cauliflower, chopped into small chunks$3.50
2 eggs, lightly beaten$2.50 for 6
pinch of saltPantry
Preheat the oven to 375 degrees F.
Puree the cauliflower in a food processor until it resembles a crumbly dough (puree more than you would forcauliflower rice). If you don't have a food processor, use the finest side of a cheese grater.
Scrape the pureed cauliflower into a bowl and microwave on high for 2 minutes.
Remove from the microwave, stir well, and then return to the microwave for another 2 minutes.
Let cool for 5 minutes.
Lay a clean, thin dishtowel or 2 layers of cheesecloth on a cutting board, and dump the pureed cauliflower into the middle of it.
Carefully gather the cloth into a bundle and squeeze the excess liquid out (do this over the sink). Be very careful, as the cauliflower may still be very hot. Use a second dry towel or cloth to protect your hands if necessary.
Dump the squeezed-out cauliflower into a bowl, and stir in the eggs and salt. Work quickly so you don't scramble the eggs.
Line a baking sheet with parchment paper (don't skip this step!).
Wet your hands and form a ball with 1/6 of the cauliflower mixture (do this near a sink or keep a bowl of water nearby--you're going to keep wetting your hands as you make the tortillas).
Press the ball of cauliflower mixture onto the parchment and use your wet hands to gently flatten it into a 6-inch circle.
Repeat with the remaining mixture to make 6 total circles.
Bake for 12 minutes, unti somewhat firm.
Gently flip the circles and return to the oven for 10 minutes.
Heat a large nonstick or cast iron frying pan over medium-high heat.
Working in batches, cook the tortillas for 30 seconds per side to get them charred like traditional corn tortillas.
Store any cooled, unused tortillas in a zip-top plastic bag in the refrigerator. They will keep for up to a week.