Ingredients:

• 2 cups cooked riced cauliflower (squeezed to remove moisture)
• 2 large eggs
• ¼ cup fresh cilantro
• ½ medium lime, juiced
• Salt and Pepper to taste

INSTRUCTIONS:

1. Preheat oven to 375. Line a cookie sheet with parchment paper.
2. Place cooked cauliflower in a cheese cloth or thin dishtowel to squeeze out as much liquid as possible.
3. In a medium bowl, whisk eggs. Add in cauliflower, cilantro, lime, salt and pepper. (Feel free to substitute other seasonings to change the flavor) Mix until well combined.
4. Use your hands to shape into 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes. Carefully flip each tortilla and cook for another 5-7 minutes.
6. Place tortillas on a wire rack to slightly cool.
7. Heat grapeseed oil in a skillet over med-high heat and brown each side for 1-2 minutes.

Use as a taco, or even add an egg and avocado on top!