This instruction might come back as a shock to you, however nowadays I’m progressing to show you ways to form tortillas out of cauliflower… affirmative, these area unit Cauliflower Tortillas!

Cauliflower Tortillas don’t style like your typical corn or flour flannel cake in the slightest degree.  They’re an easy substitute for exploitation grains, and that they wholly work. I’m not on the Paleo diet, and if you’re reading my journal, you’re most likely not either, however you don’t have to be compelled to be consumption Paleo to relish this instruction or derive pleasure reading this reference work.

That’s it!  I relish these Cauliflower Tortillas straight out of the pan for consumption.  I additionally relish them with a touch cheese liquid on high sort of a quesadilla.  They’re additionally smart within the morning with a dish and eaten up sort of a taco.

They are somewhat pliable to bend and fill with alittle quantity of filling for tacos, however they're most actually excellent to eat all by themselves too. i like to recommend consumption them “tostada-style” as a result of they'll tear once attempting to bend sort of a taco. strive topping them with this Best boeuf Taco Meat.


  • 3/4 large head cauliflower (or two cups riced)
  • 2 large eggs (Vegans, sub flax eggs)
  • 1/4 cup chopped fresh cilantro
  • 1/2 medium lime, juiced and zested
  • salt & pepper, to taste


  1. Preheat the oven to 375 degrees F., and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced 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. If you don't use a microwave, a steamer works just as well.  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.

Recipe From : Recipe Girl

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