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Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside.
Roughly chop the cauliflower and place it in the food processor. Pulse to grind the cauliflower into crumbs.
Add all remaining ingredients. Puree until all the ingredients come together into a smooth texture.
Use a 3-tablespoon cookie scoop to portion the mixture onto the baking sheets, leaving plenty of room to roll them out.
Cover the mounds with a piece of wax paper. Roll the mounds out into circles until they are about 4- to 4 1/2-inches across. Remove the wax paper.
Bake the tortillas for 12 minutes, until golden. Cool on the baking sheets for 3-5 minutes before peeling off the parchment paper.