1 medium head of cauliflower, stem removed
2 large eggs
½ tsp. of Italian seasoning or a mixture of oregano, basil leaves, and paprika powder
Pinch of salt and ground black pepper
¼ cup of cilantro (optional)
Preheat the oven to 375F.
Chop the cauliflower and place it in a blender/food processor. Pulse until the texture resembles polenta.
Transfer the cauliflower mixture to a large microwave-safe bowl.
Microwave for 4 minutes.
Mix the hot mixture with a spatula, and let it rest for 1-2 minutes to cool.
Drain the excess water with a very fine strainer or cheesecloth. Set aside.
In a large bowl, add eggs, cauliflower, and the remaining ingredients. Mix well.
In a parchment lined baking tray, scoop about 2 tablespoons of seasoned cauliflower mixture, and shape it round, just like tortillas.
Bake the cauliflower tortillas for 10 minutes, and flip.
Let the other side of tortillas cook thoroughly for additional 5 minutes.