Step 2

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 3

Divide the cauliflower into florets. Roughly chop the tender part of the stems (discard the tough and leafy parts).

Step 4

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.

Step 5

Transfer the cauliflower to a microwave-safe bowl. Microwave for 1 minute, stir well, and then microwave for 1 minute more.

Step 6

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.

Step 7

Return the cauliflower to the bowl. Stir in the eggs, cumin, cayenne, salt and pepper.

Step 8

Mound ¼ cup scoops of cauliflower onto the prepared baking sheet. Use a small spatula to spread the cauliflower into ⅛-inch-thick circles.

Step 9

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.

Step 10

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.