Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone mat.
Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.
Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
Put the cauliflower back into the bowl and stir in the eggs and garlic powder (if using). Then stir in the coconut flour, salt, and pepper.
Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.
Bake for 10 minutes at 375°F, flip each circle, then bake for another 5-7 minutes. Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.
While tortillas are on the cooling rack, add a tablespoon or two of oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.
Inspiration for these cauliflower tortillas comes from Slim Palate.To give the tortillas some flavor, feel free to add in some dried herbs like oregano, thyme, and basil.The tortillas can be stored in the refrigerator for up to a week.The cauliflower tortillas can be frozen for long term storage. They will last at least 3 months and even longer if vacuum sealed before freezing.