1 head of cauliflower, broken into florets
Generous pinch of salt
Roughly chop cauliflower florets then pulse in a food processor, working in batches, until it looks like rice. Line a baking sheet with parchment paper. Spread cauliflower on the sheet and bake for 10 minutes, or until completely cooked. Let cool.
Scoop it in a clean dry kitchen towel and wring out excess moisture. It should look similar to masa dough. Add to a bowl with eggs and salt, and mix well. Add garlic powder or chili powder if you want. Scoop 1/4 cup of your dough onto a parchment-lined baking sheet and spread it in a circle using the back of a spoon. Repeat until no dough remains.
Bake tortillas for 25 minutes, flipping once after 10 minutes of cooking. Serve with your favorite taco fillings.