• 1 head of cauliflower
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 eggs, beaten
  • coconut flour, as needed
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Chop the cauliflower into florets, then put in a food processor and pulse until it's the texture of rice.
  3. Transfer the cauliflower rice to a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave on High for 4-5 minutes, or until tender.
  4. Let the cauliflower cool, then add to a cheesecloth or tea towel and squeeze as much liquid out as you can. Set the cauliflower in a large bowl and season with the salt and pepper. Combine well, then add the beaten eggs. Mix until it's well combined.
  5. Divide the cauliflower into 6 balls. If it's too wet and sticky to handle, add a little coconut flour. You can use arrowroot starch if you don't have coconut flour.
  6. Set the cauliflower balls on the prepared baking sheet. Pat the balls into rounds about ¼ inch thick and 4 ½ inches in diameter.
  7. Bake for about 12 minutes, then carefully flip using a wide spatula. Cook another 5 minutes, or until it's dry and firm.
  8. Add your favorite fillings, fold it over, and enjoy your Paleo tacos while they’re warm!