Cut the cauliflower head into small pieces with a sharp knife then grate it using food processor. Transfer the cauliflower bits to a heat-safe container then cook in the microwave for 3 minutes to make the cauliflower tender enough. You can steam it if you prefer. Remove excess water using cheesecloth.
Heat the olive oil in a non-stick skillet placed over medium-high heat. Sauté the onion and cauliflower in the oil. Immediately remove from the heat once the onion becomes tender.
Break the eggs into a bowl. Season with black pepper and sea salt. Add the zucchini in the bowl and stir continuously until a smooth tortilla batter is obtained.
Coat an 8-inch (20cm) non-stick skillet with cooking spray. Settle the pan over medium-high heat. Fry the batter in the pan for around 5 minutes each side. Flip with a spatula carefully then fry for 5 more minutes.
Layer the tortillas on a plate and serve warm or at room temperature.
Notes
The ingredients are enough to make 8 regular size tortillas. Obviously the total number of tortillas depends on the size you want to make.