Instructions

1. Preheat oven to 375 F. Have 2-3 baking sheets lined with parchment paper on standby.
2. Divide the cauliflower into florets. Working in batches, transfer cauliflower to the bowl of a food processor, filling no more than halfway full. Pulse until it resembles cornmeal, about 20 seconds, scraping bowl as often as necessary to get everything evenly chopped.
3. Scrape chopped cauliflower onto the center of a thin kitchen towel. Gather the cloth together and, working over the sink, twist it tightly to create a ball, then press the ball to squeeze out as much liquid as you can, creating a “mash”. Altogether, you should get about 4-5 cups (1 lb. 4 oz.) of mashed cauliflower.
4. Return ½ of the mashed cauliflower to the food processor, along with the eggs, nutitional yeast and seasonings. Process until evenly mixed, about 10 seconds. Add rest of the mash and pulse to combine.
5. Scoop 1/4 to 1/3 cup mash for each tortilla, depending on how big you want them. You can get 4-5 on each pan. Using a small offset spatula, spread the mash out into thin circles or ovals, 1/8" - 1/4" thick. They won't spread, so you can place them fairly close together - just leave enough room to flip them over.
6. Bake 12 minutes, or until bottoms release easily from the paper. If they stick, give them more time. When ready, flip them over and bake another 6-8 minutes, until they're fairly dried out but still flexible, and starting to brown on the edges. Let cool on pan for 5 minutes, then remove to a rack to cool completely.
7. Tortillas can be refrigerated or frozen, stacked in an airtight container or resealable plastic bag.