February 23, 2017

cauliflower tortillas

Cauliflower has become sort of an obsession 
of ours lately in the kitchen. Can you blame us?
It's such a diverse vegetable, and after the
craze of Paleo, more and more recipes have
surfaced using cauliflower as a substitue for
many carb-heavy foods.

We have tried a lot of them, some successfully
and some we are still working out the kinks of.
But this cauliflower tortilla recipe, we nailed the first
try, and we were so surprised by how good
they tasted (and truthfully how well they stayed together).

They may not LOOK very pretty,
but don't let that fool you from the taste.

You will need:

1 a head of cauliflower riced or 
2 cups riced and packed
2 eggs
salt and pepper to taste

Before you begin, start by
 preheating the oven to 375 degrees and line a baking tray with parchment paper.
Also, chop up your cauliflower, or follow the instructions on your 
package, and steam.

images via google image

If you did not but the already-riced cauliflower
packaged,  place your head of chopped cauliflower in a 
food processor and 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 want to remove as MUCH water as possible.

Place drained cauliflower back in bowl and add two eggs, 
salt and pepper and mix well. It will be a tad runny, but you
don't want it to be liquid.

Take a handful of your mixture and spread them in
circle like shapes on your parchment paper.

Place in the oven for 10 minutes, then removed them
from the oven, flip them, and continue to
bake for another 7 minutes. Then remove from oven
and allow them to cool.

Then, add your favorite toppings and fillings
and enjoy!

fox + gypsy

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