1cauliflower, about 1 1/2 poundsleaves trimmed and roughly chopped
1Tbsp.fresh cilantrofinely minced
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper, set aside.
In the bowl of a food processor, add the chopped cauliflower and pulse until you get a texture that’s a bit finer than rice.
In a fine mesh steamer basket, add the cauliflower and steam over boiling water for 5 minutes.
Place the steamed cauliflower in a kitchen towel and squeeze out the excess water. It’s very important to squeeze out as much water as you possibly can.
Return the cauliflower to the bowl of a food processor along with the eggs, salt and cilantro. Pulse until well combined, about 30 seconds.
Spoon the tortilla mixture onto the prepared baking sheets into 6 equal portions, 3 portions per baking sheet. With an offset spatula, spread each portion into thin circles, about 5 to 6 inches in diameter.
Bake the tortillas for 10 minutes, then flip and cook for another 5 minutes on the other side. Serve warm.
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