These Cauliflower tortillas are soft, grain free and delicious! You can use them as a wrap, taco shell, and burrito. It’s great to have a little wrap to scoop up breakfast eggs and sausage. And these are actually pliable enough to put shredded meats or cooked veggies in them.
There are so many ways to use cauliflower. The only limit is your own mind. You can transform this normal vegetable into almost anything.
Prep Time
20 minutes
Cook Time
17 minutes
Total Time
37 minutes
Ingredients
-
¾ a head of cauliflower riced or 2 cups riced and packed
-
2 eggs
-
salt and pepper to taste
Instructions
- Preheat oven to 375 degrees and line a baking tray with parchment paper.
- For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
- Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You're going to want to get out as much water as you can and be careful not to burn yourself because it's going to be very hot.)
- Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
- As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
- Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
- Once they're done place them on a wire rack to cool slightly.
- Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking.
Recipe: Slim Palate
Photo: Sankarshan Mukhopadhyay
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