Description
Delicious and healthy cauliflower tortillas!
Ingredients
- 1 head Cauliflower, Washed, Drained And Cored
- 2 Eggs
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoons Smoked Paprika
- ½ teaspoons Ground Cumin
- 1 teaspoon Olive Oil, For Skillet
- 1 head Cauliflower, Washed, Drained And Cored
- 2 Eggs
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoons Smoked Paprika
- ½ teaspoons Ground Cumin
- 1 teaspoon Olive Oil, For Skillet
Preparation
Note you will also need some cheesecloth for this recipe.
On a cutting board, chop the head of cauliflower into chunks and place into a food processor. Process until you reach a rice-like consistency.
Next, pour riced cauliflower into a microwavable bowl and microwave on high setting for 2 minutes. Stir, then microwave again for an additional 2 minutes. Set aside until cooled.
Working in batches, take the riced cauliflower and place it into a sheet of cheesecloth and wring out the excess water. Do this a few times as cauliflower holds a lot of water.
Place the cauliflower into a medium mixing bowl and mix in the eggs and seasoning. Preheat oven to 425 F.
On a non-stick sprayed baking sheet take one-fifth of the mixture and pat it into a round flat disk. Repeat with the rest of the ‘dough’. Recipe should make 5. Bake for 7 minutes until golden. Remove from oven.
Next, in a large skillet over medium high heat, pour a teaspoon of olive oil and coat the pan. Once hot, place 2-3 tortillas at a time into the skillet to brown on each side (3 minutes per side). Remove the cooked tortillas and finish cooking the rest.
Enjoy with shredded chicken, fresh salsa and guacamole.
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