I admit, I love good tortillas! This cauliflower tortilla recipe is a great, grain-free alternative for those looking for a change or for many of my food sensitivity clients, who need an alternative! Enjoy on their own or fill with greens and add beans or another lean protein of your choice.
CAULIFLOWER TORTILLAS adapted from www.recipegirl.com
ingredients
3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (add the zest too if you want more of a lime flavor)
sea salt and pepper, to taste
directions
1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely pulsed cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
“Don’t tell people your dreams, show them.” -Unknown
Be Well ~Meg @REJOOVwithMeg
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