You will forget all about corn and flour tortillas next time taco night rolls around. Because when once you make these cauliflower tortillas, you’ll never go back.
These cauliflower tortillas are great served for lunch as a low-carb wrap, filled with cheese, salad, veggies, hummus, or whatever else you like.
Just a few ingredients are needed to make these tasty tortillas. Don’t miss out on this great recipe!
- 3/4 large head cauliflower (or two cups riced)
- 2 large eggs (Vegans, sub flax eggs)
- 1/4 cup chopped fresh cilantro
- 1/2 medium lime, juiced and zested
- salt & pepper, to taste
1.Preheat the oven to 350 degrees F/177 degrees C , and line a baking sheet with parchment paper.
2.Trim the cauliflower, cut it into little, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about two cups packed.
3.Place the cauliflower in a microwave-safe bowl and microwave for 2 min, then stir and microwave again for another 2 min. If you don’t use a microwave, a steamer works just as fine. Place the cauliflower in a quality cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dish washing gloves are recommend as it is very hot.
4.In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Make use your hands to form six little “tortillas” on the parchment paper.
5.Cook for 10 min, carefully flip each tortilla, and return to the oven for an additional 5 to 7 min, or until completely set. Place tortillas on a wire rack to cool a little.
6.Hotness a medium-sized skillet on medium. Place a cooked tortilla in the pan, pressing down slightly, and brown for 1 to 2 min on each side. Repeat with remaining tortillas.
Need an envelope? Shell of Taco? Breakfast burrito? Calzone pocket? With this expeditious and versatile cauliflower “tortilla,” you’ve got an all-in-one shell to fill with whatever you like. Give your imagination free range and be amused by experimenting: you can even add some spices to the crust itself to match whatever you’re filling it with. If you like it spicy, ry chili powder, or what about cumin for an Indian – inspired recipe? If you have Italian, maybe oregano? If you go for taco shells, about 6 tortillas will be made by the quantities in the recipe.
They come out strong enough to hold a lot of filling, but they are soft and flexible enough to bend into wraps. You may want to double the quantity if you’re cooking for a family, because they’re quite small and you definitely don’t want to run out!
Many replacements of Paleo bread are made with nut flour, but this recipe is completely flourless and nut-free so that anyone can enjoy it. In fact, unlike most Paleo “treats,” if you wanted to eat this one would even be healthy; the only ingredients are vegetables, eggs, and spices, so there’s really no need to worry about going overboard. Go ahead and wrap up whatever your heart wants: you get a large dose of nutrition and a delicious way to make your Paleo meals shine.
Ingredients of Cauliflower Tortillas Recipe:
- 1 head of cauliflower, cut and removed stems ; 2
- large eggs ;
- 1⁄2 tsp. Oregano dried ;
- 1⁄2 tsp. Paprika ;
- salt from the sea and black pepper from fresh soil ;
The oven is preheated to 375 F. Pulse the cauliflower with a blender or food processor until you get a finer texture than rice. Steam the riced cauliflower for 5 minutes over boiling water.
Place the steamed cauliflower in a towel of the dish and squeeze out as much water as possible.
For a couple of minutes you might want to let it cool first, so you don’t burn yourself. You should be able to get a lot of water out; be really aggressive about squeezing it out, or later you will end up with soggy tortillas. Transfer to a bowl the cauliflower.
Add oregano, paprika, eggs and season to taste (you can use whatever spices you like). Separate the mixture into 6 balls of equal size and spread each ball out to make six small circles on a parchment – lined baking sheet.
Place in the oven and bake for eight to ten minutes, flip over and cook for another five minutes.
Reheat in a pan when ready to serve at low heat. Makes approximately six tortillas.