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CAULIFLOWER TORTILLAS

You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
3 from 2369 votes
Prep Time 50 mins
Total Time 50 mins
Course Lunch, Snacks
Servings 6

Ingredients
  

  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1/2 Lime
  • 2 Tbsp Cilantro Seeds
  • 2 large Eggs
  • 1 small Cauliflower

Instructions
 

  • Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
  • 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.
  • 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. Dish gloves are suggested as it is very hot.
  • 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.
  • 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.
  • 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.
Keyword Fall, Spring, Summer
Tried this recipe?Let us know how it was!
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