Preheat oven to 375 degrees
Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture
Microwave the cauliflower for 5 minutes, stirring a little halfway through. [If you don't want to use a microwave for Step 3]
Move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning.
Keep in mind that you will have a bit more water to squeeze out. Place the now-cooked cauliflower in a kitchen towel, that is on top of a sieve, on a bowl. Make sure to drain as much excess water as possible. There is surprisingly A LOT of water in cauliflower.
Mix the drained cauliflower and eggs until smooth.
Place the mixture on a baking sheet into circles at about 1/4" thick.
Bake for 10 minutes then Flip
Bake for another 5-7 minutes. This is important to dry out the tortilla.
Move the tortillas to cooling rack to cool, so the bottom does not become soggy.
Eat with greens, grilled chicken, steak strips or another protein of your choice.