Preheat oven to 375F. Line two baking sheets with parchment paper. Rice the cauliflower by pulsing the florets in a food processor.

Add some water to the riced cauliflower, then put it in a saucepan with lid. Cook on medium high until tender, about 8-10 minutes.

Drain all the water out, and transfer the cauliflower to a kitchen towel. Wring out the excess water from the cauliflower. This stage is vital - get as much water out as possible.

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

Bake them until they're dry and pliable, about 15-20 minutes. Let them cool on a wire rack; if you don't let air circulate underneath, the bottoms will become soggy.

Do with them what you will - dip them in sauce, add some meats and cheese, or toss some vegetables inside. They're really delicious with anything that I used to put in my wraps - including my Low Carb Chili Con Carne.