CAULIFLOWER TORTILLAS

Ever wonder what cauliflower rice tastes like? Or do ever wonder what in the heck you should do with it? You know it would be healthy for you and a way to incorporate vegetables in your diet but you question whether your family would actually even try this.

I like to do anything I can to incorporate vegetables into the family’s diet any chance I get but this recipe was born out of necessity. The dinner plan was for tacos and I had no tortillas and no time to run and get some. BUT, I had cauliflower rice in the fridge. I whipped this up on the fly and it turned out awesome! Thank goodness I actually wrote down what I did otherwise I’d probably still be trying to figure out how I did that that one time.

The texture turned out great and was completely pliable making it easy to wrap for the taco. I’m seeing using this recipe as a base and making the tortillas bigger many opportunities for making wraps for quick, healthy lunches, too. But for now, here’s how you make the tortillas.

2 Cups steamed cauliflower rice (after steaming)
2 eggs
2 T shredded Parmesan (this could totally be optional – thought it would help bind it better)
Salt & Pepper
Other seasonings to taste – I used cilantro and a bit of lime juice

Line baking sheet with parchment paper. Heat oven to 375-400.

1) Take steamed cauli, drain as much excess liquid as you can with a cheesecloth or white dishcloth. WARNING: this is very hot.

2) In a medium bowl, combine eggs, parmesan (or any other cheese), salt and pepper and/or any other seasoning you’d like to try.

3) Add cauli to egg mixture and combine well.

4) Spoon cauli/egg mixture onto pan like you would a pancake on a griddle. There should be enough for 4-6 depending on the size you want.

5) Bake for 20-30 minutes.

6) When ready to use, fry on a dry pan to brown them on each side. A couple minutes is about all it takes.

 

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