Cauliflower Tortillas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 48.0
- Total Fat: 1.8 g
- Cholesterol: 62.0 mg
- Sodium: 52.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.0 g
View full nutritional breakdown of Cauliflower Tortillas calories by ingredient
Number of Servings: 6
Ingredients
-
1 medium head cauliflower(approx.), riced to equal 2 cups
2 eggs
salt & pepper to taste
Directions
Preheat oven to 375 degrees and line a baking tray with parchment paper.
For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾-1 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 microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
Place drained cauliflower back in bowl and add two eggs, 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 6 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.
Once they’re done place them on a wire rack to cool slightly.
Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)
Serving Size: 6 tortillas
For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾-1 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 microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
Place drained cauliflower back in bowl and add two eggs, 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 6 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.
Once they’re done place them on a wire rack to cool slightly.
Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)
Serving Size: 6 tortillas