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.
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    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.
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    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.
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    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.
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    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).
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    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.
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    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.
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    Work quickly so the eggs don't scramble.
  9. Like a baking sheet with parchment paper.
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    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.
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    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.
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    Go slowly and be gentle. This takes a little practice.
  12. Bake for 12 minutes, until somewhat firm.
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  13. Gently flip the circles, and return to the oven for 10 minutes.
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  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.
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    Don't skip this step! It seriously adds to their flavor.
  15. Enjoy your fresh tortillas!
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    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.
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    Thank you x1000, Eric.
  17. Store unused tortillas in zip-top bag in the fridge for up to a week.
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  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.