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

Break down a medium cauliflower head into florets and pulse in a food processor until rice-like.

Transfer riced cauliflower to a microwave-safe bowl, cover, and steam on high for about 4 minutes.

Squeeze out moisture from the cauliflower using a cheesecloth or thin dish towel.

In a mixing bowl, whisk eggs until frothy, then add squeezed cauliflower, cilantro, lime juice and zest, salt, and pepper. Mix well.

Shape the mixture into rounds about ¼ inch thick and place on the prepared baking sheet.

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

Cool on a wire rack for a few minutes and optionally cook in a skillet for extra crispiness.