Paleo Cauliflower Tortillas

Inspired by @joshthecook, @ouizoid, and this recipe These are low-carb, paleo, gluten-free, and unbelievably tasty.
  1. Preheat the oven to 375 F.
  2. Chop one small or 3/4 of a large cauliflower into smallish chunks.
    Remove the leaves, but chop the core along with the rest of the vegetable.
  3. Purée the cauliflower in a food processor until it resembles a crumbly dough.
    It should be almost smooth to the touch. You should have about 2 cups.
  4. Scrape the puréed cauliflower into a bowl and microwave for 2 minutes. Remove from the microwave, stir, and then microwave for another 2 minutes. Let cool 2 minutes.
    This steams the vegetable and helps it release some of its water, which will come in handy in the next step.
  5. Lay a clean, thin dish towel or cheesecloth on a cutting board and dump the cauliflower purée into the middle of it.
    I've even used a clean cotton handkerchief.
  6. Carefully gather the cloth into a bundle and squeeze the excess liquid out (do this over the sink).
    Be very careful as the cauliflower is likely still hot. Use an extra towel to protect your hands if necessary.
  7. Beat 2 eggs in a small bowl.
    Side note: I have received one of these tiny heart whisks at every wedding I've ever been a bridesmaid in (except @Cotleen's--she gave her bridesmaids beautiful necklaces).
  8. Dump the squeezed-out cauliflower into a mixing bowl and add the eggs plus a pinch of salt. Mix well.
    Work quickly so the eggs don't scramble.
  9. Like a baking sheet with parchment paper.
    DO NOT SKIP THIS STEP. And no, wax paper and foil are not okay substitutes.
  10. Wet your hands, then form a ball with 1/6 of the cauliflower mixture.
    Do this near the sink, or have a bowl of water nearby. You'll want to keep wetting your hands.
  11. Press the ball into the parchment and use your wet hands to gently flatten into a 6-inch circle. Repeat with the remaining mixture to make 6 total circles.
    Go slowly and be gentle. This takes a little practice.
  12. Bake for 12 minutes, until somewhat firm.
  13. Gently flip the circles, and return to the oven for 10 minutes.
  14. When they've finished baking, heat a large nonstick or cast iron frying pan over medium-high heat. Working in batches, cook the tortillas for 30 seconds or so per side to get them charred like traditional corn tortillas.
    Don't skip this step! It seriously adds to their flavor.
  15. Enjoy your fresh tortillas!
    They will be flavorful, pliable, and sturdy enough for any taco filling, eggs, vegetables, or cheese!
  16. I made an outrageous quesadilla using some smoked cheddar @EricElkins made.
    Thank you x1000, Eric.
  17. Store unused tortillas in zip-top bag in the fridge for up to a week.
  18. This recipe is now on my blog:
    Note to @dev and @bjnovak: I am loving using ListApp for recipe development! It makes keeping track of photos and text for blog posts so easy and convenient.