Cauliflower Tortillas (Paleo,
Grain Free, Gluten free)
|
|
|
Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Serves: 6-7
Ingredients
- ¾ a head of cauliflower riced
or 2 cups riced and packed
- 2 eggs
- salt and pepper to taste
Instructions
- 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 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)
Notes
As it turns out Empowered
Sustenance did a recipe that was similar to mine and she did it before me! I
suppose great minds think alike.
|
Comments