Cauliflower Tortillas
- Servings Per Recipe: 3
- 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
Introduction
Personally anything that tastes too eggy I found very unpleasant, So imagine my surprise when I came across this recipe online. Albeit I love cauliflower, as you know it pick ups the flavor of whatever flavor you add into the mix with, so I was worried it would taste too eggyis. So I made a few changes, and voila, this cauliflower tortillas definitely hits all of those notes. They come out beautiful golden, warm and soft beauty out of the pan from browning. It actually looked like a tradition soft tortilla. You can eliminate the whole wheat flour if you want a paleo, gran free, gluten free tortilla :) Personally anything that tastes too eggy I found very unpleasant, So imagine my surprise when I came across this recipe online. Albeit I love cauliflower, as you know it pick ups the flavor of whatever flavor you add into the mix with, so I was worried it would taste too eggyis. So I made a few changes, and voila, this cauliflower tortillas definitely hits all of those notes. They come out beautiful golden, warm and soft beauty out of the pan from browning. It actually looked like a tradition soft tortilla. You can eliminate the whole wheat flour if you want a paleo, gran free, gluten free tortilla :)Ingredients
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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
Tips
I do actually really enjoy the taste of cauliflower, but even if you don’t like cauliflower or just want to have the kids eat more veggies this recipe is perfect because this actually doesn’t taste like cauliflower at all. It doesn’t taste eggy either. You can load those gorgeous deilish tortillas with your favority topping. You may vary different toppings and ingredients because it taste great with almost everything you may choose to top with, and getting the kids to eat more veggies in the process and they would not even know they are eating cauliflower ~ we can make these and top it with carnitas its a very nice combination of flavors. Nice crispy and delectable pieces of pork on top a soft tortilla with fresh chopped onions, creamy fresh made sour cream, guacamole as well as with some tangy Queso Blanco, finished with some fragrant chopped cilantro or parsley.
Directions
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.
