Preheat oven to 375 F

Put parchment paper over 2 baking sheets.

Rice cauliflower by pulsing the florets in a food processor

Add ¼ cup water to the riced cauliflower and add it to a saucepan with lid.

On medium high heat, cook until tender (around 8-10 minutes)

Drain water and transfer the cauliflower to a clean kitchen towel

Wring out the excess water from the cauliflower. Remove as much water as possible. This is vital.

In a bowl, mix the cauliflower, eggs, garlic, herbs, and salt.

Form 4 thin circles on the parchment-lined baking sheets.

Press the dough down so it forms a thin layer - these will be wraps after all!

Keep the wraps fully formed and consistent. There should be no holes showing.

Bake them until they're dry and pliable. This usually takes 15-20 minutes.

Let them cool on a wire rack, if you don't let air circulate underneath, the bottoms will become soggy.

Do what you want. Dip them in sauce, fill them with meat and cheese, make tacos, etc. Serve warm. They do store in the fridge, but are much tastier when fresh.