Directions:

In a food processor add Cauliflower florets and pulsate until quite fine, about the size of a rice kernel. If you prefer to use Cauliflower rice already processed, you may still need to put in food processor to chop a little finer.

Using a small pot on medium/low heat add cauliflower rice and a splash of water cook for 4 – 5 minutes, just cook a little does – not want to turn brown, after cooling use a clean cloth napkin or milk bag to squeeze out as much moisture as possible.

In a medium size mixing bowl add onion powder, parmesan cheese, tapioca starch, cayenne and the oregano. Mix until it forms a dough like texture.

Pull out eight rectangular pieces of parchment paper the width of your tortilla press and then cut them in half, so you have two squares. This will be used for the top and bottom of the tortilla to prevent sticking to the press.

Spoon out a heaping tablespoon (depending on size of your tortilla press) on the parchment in the tortilla press. I prefer to put the spoonful a little closer to the back so that it spreads out more evenly. Press down slowly making sure not to let the dough squeeze out the sides too much.

Remove tortilla from press with the parchment paper still intact. You will be keeping the tortilla in the parchment paper until its cooked. At this point you can either refrigerate (if eating within a day or two) or you can freeze in an airtight container or zip lock. Or you can cook them immediately.

Cooking Instructions:
In a non-stick pan on medium-low heat, remove one side of parchment paper on the tortilla and place on pan. Once the tortilla has browned around the edges remove the other piece of parchment paper. Cook until both sides are golden brown