Cauliflower Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 serving 1/2 cup steamed cauliflower (by CHELLE42511) 1.05 serving Amafil tapioca ~ 20g (1 medium tablespoon) 0.062 cup King Arthur 100% Organic Whole Wheat Flour (by WATERLILY1584) 1 tbsp chopped Fresh Chives 0.33 tsp Pepper, white 1 tbsp black bear grated pecorino romano (by MERERUSSO) 0.5 tsp Oregano, ground 0.75 cup Trader Joe's Organic Riced Cauliflower (1 serving = 3/4 cup = 85 g) (by SPARKBEE) 1 large Egg, fresh, whole, raw
INSTRUCTIONS
Preheat oven to 375 degrees and line a baking tray with parchment paper lightly sprayed with olive oil cooking spray.
For these I actually steam my cauliflower and then rice it slightly finer then cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
Place riced cauliflower in bowl and then place in a dish towel and squeeze excess water out as hard as you can to get out as much water as possible. )
Place drained cauliflower back in bowl and add 1 egg, cassava flour, wheat flour, herbs, Pecorino Romano cheese salt and pepper and mix until well combined. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 3 small fairly flat circles.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Or cook them in a non stick frying pan by heating a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. This cooking process makes them slightly crispy on the edges and gives them a wonderfully nutty flavor.
Serving Size: 3 medium size tortillas
Number of Servings: 3
Recipe submitted by SparkPeople user BMAKEDA.
Preheat oven to 375 degrees and line a baking tray with parchment paper lightly sprayed with olive oil cooking spray.
For these I actually steam my cauliflower and then rice it slightly finer then cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
Place riced cauliflower in bowl and then place in a dish towel and squeeze excess water out as hard as you can to get out as much water as possible. )
Place drained cauliflower back in bowl and add 1 egg, cassava flour, wheat flour, herbs, Pecorino Romano cheese salt and pepper and mix until well combined. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 3 small fairly flat circles.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Or cook them in a non stick frying pan by heating a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. This cooking process makes them slightly crispy on the edges and gives them a wonderfully nutty flavor.
Serving Size: 3 medium size tortillas
Number of Servings: 3
Recipe submitted by SparkPeople user BMAKEDA.
Nutritional Info Amount Per Serving
- Calories: 75.7
- Total Fat: 2.3 g
- Cholesterol: 63.7 mg
- Sodium: 87.7 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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