Preheat the oven to 375°F. Line a sheet pan with parchment paper so the tortillas don't stick.
Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes (you can also boil them in water).
Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
Take a big bowl, put cauliflower in it and add in the eggs, smashed ginger & garlic, salt, pepper and coconut flour. Stir it thoroughly to make a dough!
Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.
Because we've used one egg rather than two, and coconut alongside, we don't have to worry about the tortillas breaking. So you can cook it directly in a frying pan using oil (keto-friendly) or butter.
Although, if you're dough is not a dough but more like a mixture, bake tortillas before frying them in the pan. 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 olive 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.