Preheat the oven to 190C/375F degrees.
Place the cauliflower in a food processor and pulse until finely chopped.
Put the cauliflower in a saucepan and add 1 cup of water. Cover and cook for about 10 minutes.
Place in a sieve and press down to get rid of the water.
Get rid of the excess water by either placing the cauliflower in a nut bag/strong kitchen roll/coffee filter and squeeze until more water comes out (it will!).
Place the cauliflower in a bowl, add the eggs and seasoning and mix well.
Line a baking tray with parchment paper (it HAS to be parchment paper).
Spread the mixture on the parchment paper in large circles and smooth out the mixture.
Bake for 10 minutes, then take out and gently flip over the wraps. Cook for another 10 minutes.
Cool slightly then, place in frying pan (no oil) to add a golden colour.
Eat and enjoy!