November 18, 2015
Let’s get this out of the way up front: This recipe is for me. Not for you, for me.
The reason I’m sharing it with you today on my blog is that every time I need to make cauliflower tortillas I have to find this enchilada recipe, scroll all the way down past all the nonsense and pictures my posts are filled with, and finally find cauliflower tortillas.
And that’s just not, you know, very handy.
That’s why I wanted to post just the recipe for cauliflower tortillas.
And I did, right here. All right?
So just a few words about cauliflower tortillas before we move onto the recipe.
First off, don’t be scared, I know they may sound strange. But they’re really something, believe me. And no, they definitely don’t taste like a corn or flour tortilla. Still, they’re delicious and they totally work.
Soft and warm tortillas that can hold a bunch of toppings pretty well and that you can use for carnitas, fajitas, enchiladas or quesadillas. Your choice.
And you definitely don’t have to be eating Paleo to enjoy cauliflower tortillas. You’re eating something delicious and also get a dose of cauliflower. Isn’t that the best?
Cauliflower Tortillas Print this recipe!
Makes 8 tortillas
3 cups cauliflower rice (about 1 small head of cauliflower)
½ teaspoon fine grain salt
¼ teaspoon ground black pepper
Preheat oven to 375°F (190°) and place a rack in the middle.
Line two baking sheets with parchment paper and lightly grease them. Set aside.
Place cauliflower rice in a bowl and microwave on high for 2 minutes. Give it a good stir and microwave for another 2 minutes.
Place cauliflower rice in a clean dishcloth (a cheesecloth works just as well) and twist it to squeeze out as much moisture as possible (I usually squeeze out over a cup of liquid.) This is very important; the cauliflower rice needs to be dry.
Place drained cauliflower rice back in the bowl and add eggs, salt, and pepper. Mix until well combined
Spread about two tablespoons of the mixture onto the lined baking sheets into 8 fairly flat circles.
Place in the oven for 10 minutes, take out of the oven and wait for 1 minute. Carefully peel the tortillas off the parchment paper, flip them and bake for an additional 6 minutes.
When done, heat a nonstick pan over medium-high heat and place tortillas into the pan pressing down slightly.
Let them brown 1 minute per side.
Use immediately or store in the fridge and use within 2 days.
One tortilla yields 37 calories, 2 grams of fat, 2 grams of carbs, and 3 grams of protein.