Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Process the cauliflower in a food processor until it resembles couscous. Microwave in a covered bowl for 4 minutes, stirring halfway.

Squeeze excess moisture from the cooked cauliflower using cheesecloth or a dishtowel.

In a mixing bowl, whisk the eggs until fluffy. Add the drained cauliflower, cilantro, lime juice, salt, and pepper. Mix until combined.

Scoop portions of the mixture onto the prepared baking sheet and shape them into tortillas, aiming for ¼ inch thickness.

Bake for 10 minutes, then flip each tortilla and bake for an additional 5-7 minutes until golden brown.

Cool the tortillas on a wire rack, then brown them in a skillet over medium heat for 1-2 minutes on each side.