Have you ever bought frozen cauliflower rice and not known what to do with it? Or wanted to try cauliflower mash (like mashed potatoes) but wasn’t sure if you would like it or be able to get the family to try it and actually like it? I love to use cauliflower rice and love to incorporate cruciferous veggies into my diet any chance I get.
This recipe was born out of necessity. Tacos were on the dinner menu and I realized I didn’t have tortillas in the pantry. BUT, I had cauliflower rice in the fridge. Hmmm…I had plenty of it so I decided to experiment with making this into tortillas and it worked! AND, somehow, I had the forethought to actually write down what I did so I could remember and share it later.
It was actually very tasty – you couldn’t even tell it was cauliflower by the texture. They were pliable enough to wrap the taco without it breaking and falling apart. It really didn’t take too much time and it was delicious!! Now, I look forward to making them and keeping them in the fridge to use throughout the week. (I have not frozen them, yet, to see how they thaw out). But I’m seeing how these could be made into various flavors of sandwich wraps.
2 Cups steamed cauliflower rice (after steaming)
2 T shredded Parmesan (this could totally be optional – thought it would help bind it better)
Salt & Pepper
Other seasonings to taste (I used fresh cilantro and some 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.