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Cauliflower tortillas Recipe

   
 

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     Cauliflower tortillas

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   30 min

Ingredients
3/4 head cauliflower
2 large eggs
1/4 cup chopped cilantro
juice from 1/2 lime
salt and pepper
 

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. Dishwashing 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.


Originally Submitted
6/18/2015





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