Cauliflower Tortilla
If you are looking for a new tortilla recipe you have come to the right place. It includes only natural ingredients. It is a plus too, if you cannot eat gluten as it is gluten free. I was fortunate to have found this recipe on SlimPate.com.
Ingredients
- 2 packed cups of riced cauliflower (~ ¾ cauliflower head)
- 2 eggs
- Olive oil
- Salt and pepper to taste
- Parchment paper
Directions
Pre-heat the oven to 375°F.
Rice the cauliflower by chopping off the stems and using a food processor to finely chop the cauliflower. It should be slightly smaller than rice.
Place in a microwave safe dish, microwave for 2 minutes, and then stir.
Microwave for another 2 minutes and stir some more.
Place the cauliflower in the center of a clean dish towel and squeeze out all the water. CAUTION!!! The water will be hot. Use gloves if necessary. I used the same gloves that are use at Thanksgiving when cutting the turkey.
Once all the water is out, return the cauliflower to the microwavable safe bowl. Add the 2 eggs and salt and pepper to taste.
Once the eggs are stirred in, the “batter” should be slightly liquid.
Place the parchment paper on a cooking sheet and divide the batter into 6 blobs on top of the parchment paper.
Smooth the batter into flat round tortillas.
Bake for 10 minutes and carefully flip the tortillas. Bake for another 5-7 minutes.
Remove from the oven and allow the tortillas to cool on a cooling rack.
Once slightly cooled, heat olive oil in a skillet. Cook the tortillas on each side to add a slight crispness and nutty flavor.
As you can see these tortillas can hold a filling without cracking and falling apart. 