Steam the cauliflower rice. Drain and squeeze out liquid (in a cloth)
In a bowl mix cauliflower, eggs, parmesan cheese, garlic powder and herbs. Then add coconut flour and blend in.
Divide into 6 portions on a sheet pan. Flatten into small tortilla rounds (can use a roller with parchment paper on top of the cauli mix).
Bake at 375 for 10 minutes. Flip and bake another 5-7 minutes. Then cool.
In a skillet, brown each side of the tortillas (a couple minutes). Store in fridge or eat right away.