Preheat oven to 375℉. Prepare baking sheet lined with parchment paper.
Pulse a few florets at a time in your food processor until the cauliflower pieces are the size of couscous, about 2 cups packed. Next bring 1/2 cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes. Then remove the lid. Drain. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out most of the moisture.
Place drained cauliflower in a mixing bowl and add eggs, sprinkle with salt, pepper and garlic (I used about 1/4 teaspoon of each) and mix until well combined.
Bake for 10 minutes then flip over and bake for about 7 minutes more. Then cool on a wire rack.
Heat skillet over medium heat and brown the flatbreads about 1-2 minutes on each side.
You can serve your cauliflower flatbreads plain with a dipping sauce like this salsa, this Mediterranean salsa, or pesto. We even topped ours with a meaty Bolognese sauce or make little pizzas out of them, covered in melted cheese and marinara sauce.