Step 1 of 10
Cauliflower Tortillas
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
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Step 2 of 10
Cauliflower Tortillas
Place the riced cauliflower in a microwave-safe bowl and cover with a damp paper towel. Microwave on high until cauliflower is tender, 2 1/2 - 3 minutes. Wearing oven mitts (bowl will be very hot), carefully remove from microwave and discard paper towel. Set aside to cool for 10 minutes.
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Step 3 of 10
Cauliflower Tortillas
Transfer the cauliflower to the center of a large sheet of cheesecloth. Working over a sink, squeeze out as much water from cauliflower as possible.
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Step 4 of 10
Cauliflower Tortillas
Transfer cauliflower to a large mixing bowl and add the egg whites and salt. Stir until mixture is well combined.
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Step 5 of 10
Cauliflower Tortillas
Spoon the cauliflower in equal mounds (6 per batch) on the prepared baking sheet. Using dampened fingertips, flatten the mounds to a generous 1/8-inch thickness.
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Step 6 of 10
Cauliflower Tortillas
Bake the tortillas on middle rack of oven until they appear dry on top, about 15 minutes.
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Step 7 of 10
Cauliflower Tortillas
Open the oven and use a large spatula to flip each tortilla. Continue baking until firm, 10-15 minutes.
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Step 8 of 10
Cauliflower Tortillas
Check to see that tortillas are done. Remove from oven or add time as needed.
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Step 9 of 10
Cauliflower Tortillas
Just before serving, spray a large skillet with nonstick cooking spray and set it over medium-high heat. Working in batches of two, sear the tortillas until lightly browned, 1-2 minutes per side.
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Step 10 of 10
Cauliflower Tortillas
Serve tortillas while warm.