Low Carb Cauliflower Tortillas

Avoid pepper for LOD and FG.

Ingredients

• 1 head of cauliflower
• 3 eggs
• ½ teaspoon salt
• Black pepper (optional)

Directions

Preheat oven to 375 degrees.

Wash cauliflower, cut cauliflower chunks off base stem/leaves. Put cauliflower in food processor and process until a “flour.” This will yield about 3 cups of cauliflower.

Put cauliflower in a pot with ¼ cup of water and cook on low for 10 minutes. Place cooked cauliflower (cooled a bit) in kitchen towel (or muslin cloth), twist end closed, and squeeze out water (as much as possible).

Add cauliflower to bowl, and add 3 eggs, salt and pepper – and mix by hand.

Prepare baking sheet with parchment paper. Scoop mixture onto parchment paper and spread with hand or back of spoon into 6 even and flat circles. Bake at 375 for 10 minutes, peel off paper and flip to other side baking for an additional 5 minutes.

Upon serving, heat and lightly brown tortillas in a hot skillet.