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| Cauliflower Tortillas |
Cauliflower Tortillas! Yes, my Cauliflower Cheese Bread Sticks were so successful I decided to try another experiment with Cauliflower. I found an easy looking recipe posted at Recipe Girl, originating from The Slim Palate Paleo Cookbook, which I have since picked up and am enjoying.
Now you can't make these and expect the flavor of a Flour Tortilla! BUT, it was a great substitute by having similar texture, a mild flavor making it easy to build upon with toppings, and of course loaded with lots of veggie healthy goodness.
I think I made mine too small - next time I'll go larger so I'll actually be able to wrap them up. This time around I chose to stack mine up like this:
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| Cauliflower Tortillas with Pinto Beans and Cheddar |
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| Finished Product: Cauliflower Tortillas with Pinto Beans, Cheddar, Salsa & Avocado |
I simply ate it all up with fork and knife. Delish. Also, my kids loved it too; bonus!
So here is the Recipe and a couple more of my photos:
Ingredients:
3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
salt and pepper, to taste
Directions:
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested 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. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested 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. Use your hands to shape 6 small "tortillas" on the parchment paper.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
Tips:
*You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
Don't be scared by all the steps - it's easy!! Enjoy:)
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