Step 1

First, start by preheating your oven to 400 degrees F and lining a rimmed baking sheet with parchment paper. Then, set it aside.

Step 2

Using a food processor, we’re going to process a cauliflower that’s been broken into florets. We’re looking for it to form a texture similar to rice. Don’t overdue it and make it a mash.

Step 3

If you don’t have a food processor, you could also use a simple cheese grater to grate the cauliflower into rice.

Step 4

Lay out the "rice" evenly on the rimmed baking sheet, and place into the oven.

Step 5

Roast the cauliflower for 20-25 minutes, tossing halfway through, until the cauliflower is tender and starting to brown around the edges of the pan.

Step 6

Remove from oven and allow to cool.

Step 7

Once the cauliflower rice is cool enough to handle, place it into a thin clean dish towel or cheesecloth and squeeze out as much excess liquid as you can. This will be very helpful when it’s time to cook the tortillas because they won’t be super liquidy. You can just discard the liquid once you’ve gotten as much out as you can.

Step 8

Transfer the drained cauliflower to a medium mixing bowl, and then add eggs, chopped cilantro, fresh lime zest, paprika, cumin, sea salt, and pepper. Stir to combine.

Step 9

Separate the mixture into 8 equal portions.

Step 10

Using two baking sheets lined with parchment paper, take 4 of the 8 portions and lay them evenly on the baking sheet.  Repeat with the remaining 4 portions on a separate sheet.  Each baking sheet should have 4 tortillas, since they will spread out larger once pressed.

Step 11

Using a clean sheet of parchment paper, press down on each ball and carefully spread out to form 8 6-inch tortilla-sized circles.

Step 12

Then, place in the oven and bake for 5-6 minutes. They’re ready to flip when you can pretty easily pull them up from the parchment paper.

Step 13

Then flip them carefully over, and cook for an additional 2-3 minutes, until completely set. You’ll know they’re done when they begin to curl upwards.

Step 14

Stack the cooked tortillas and keep them covered with a clean dish towel until you’re ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.

Step 15

You can also place them in a ziplock bag once they’ve completely cooled and store them in the fridge for unto 4-5 days.