Rice the cauliflower by pulsing florets in a food processor until fine. Steam or microwave for 5–7 minutes until soft. Cool slightly, then squeeze out excess water using a cheesecloth or clean towel.

In a large bowl, combine riced cauliflower, eggs (or flaxseed mixture), tapioca starch, salt, and onion powder. Mix until a consistent dough forms.

Then, divide dough into 12 equal portions. Roll each into a ball and flatten between two sheets of parchment paper into thin, round tortillas (about 6 inches).

Preheat oven to 400°F (200°C). Place tortillas on a parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for 5 more minutes until edges are golden.

Afterward, cool on a wire rack to maintain crispness.

Serve immediately with fillings or reheat in a skillet for 1 minute per side to restore flexibility. Store in an airtight container in the fridge for 4–5 days or freeze for up to 2 months, separated by parchment paper.

Fill with savory options like carnitas or guacamole, or sweet fillings like fruit and yogurt (omit onion powder for sweet).