Step 1

Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone mat.

Step 2

Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.

Step 3

Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.

Step 4

Put the cauliflower back into the bowl and stir in the eggs and garlic powder (if using). Then stir in the coconut flour, salt, and pepper.

Step 5

Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.

Step 6

Bake for 10 minutes at 375°F, flip each circle, then bake for another 5-7 minutes. Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.

Step 7

While tortillas are on the cooling rack, add a tablespoon or two of oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.