Instructions

1. Chop the cauliflower and place the chopped cauliflower in a 1-quart pot and add enough water to cover it. Bring to a boil and cook for 5-10 minutes, or until the cauliflower is fork-tender.
2. Drain the water and using a hand blender, blend until smooth. Or use a blender, food processor, etc. Do not worry about removing liquid from the pureed cauliflower because the coconut flour will soak it up. Measure 1 cup of cauliflower puree to use to make the tortillas. You can freeze the extra cauliflower puree to make tortillas again.
3. Chop the spinach and add 2 tbsp’s of it to the cauliflower puree and blend again. 
4. In a bowl, mix all of the ingredients together. The dough will form into a ball that is firm to the touch. 
5. If you find it too wet feeling, let the dough sit for a few minutes so the coconut flour can absorb all of the liquid. If the mixture is still too wet, slowly start mixing in 1 teaspoon of coconut flour at a time.
6. Separate the dough into eight balls.
7. Take two pieces of parchment paper the size of a large plate. Place one ball of dough on one piece of parchment paper, then top with the other piece of parchment paper. Roll the ball into the thickness of a regular tortilla – less than ⅛ inch, thin but not paper-thin.
8. Heat a 12-inch cast-iron skillet or non-stick frying pan over medium heat.
9. Place the tortilla with two pieces of paper onto the heated pan. Cook about 1-2 minutes per side until the edges seem to be cooked and you can easily start to pull off one sheet of parchment paper. Gently, pull off the top piece of parchment paper. Carefully, pick up the tortilla and place it dough side down in the pan, with the remaining piece of parchment on top. 
10. Let the tortilla cook until lightly toasted, 1-2 minutes. Remove the parchment paper, flip the tortilla over, and gently cook the other side for 1-2 minutes. Do not overcook, or the tortillas will become brittle and won’t bend easily.
11. Repeat steps 7 to10 with the remaining balls of dough.
12. Consume the tortillas immediately or store them in an airtight container in your refrigerator for up to 4 days. The tortillas can be frozen individually and thawed at room temperature. To make the refrigerated tortillas flexible again, simply heat in a non-stick pan for 1-2 minutes on each side until flexible.