30 min 6
Is there anything that cauliflower can't replicate? It would seem not, based on the versatility of this incredible vegetable. Enjoy these cauliflower tortillas with your favorite fajita meat or pulled pork. They also serve as a great wrap for breakfast scrambles to eat on the go.
¾ head fresh cauliflower
½ teaspoon salt
¼ teaspoon freshly ground black pepper
TipsINGREDIENT TIP: If you have premade Cauliflower "Rice", use this instead and pulse a little longer to get the finer consistency. This should yield about 2 cups of riced cauliflower.
Directions Preparing:10 minCooking:20 min
Step 1Preheat the oven to 375°F.
Step 2To the bowl of a food processor, add the cauliflower and pulse into very fine pieces.
Step 3In a large microwaveable bowl, microwave the prepared cauliflower on high, about 5 minutes. Stir the cauliflower and microwave for 2 minutes more. Stir it again.
Step 4Using a dish towel or cheesecloth, drain all the excess water from the cauliflower.
Step 5Return the cauliflower to the bowl. Add the eggs, salt, and pepper. Mix well to combine.
Step 6On a parchment-lined baking sheet, use your hands to spread the mixture into 6 or 7 small circles, flattening them gently.
Step 7Place the sheet into the preheated oven. Bake for 10 minutes.
Step 8Remove the sheet from the oven. Carefully remove the cauliflower tortillas from the parchment and flip them. Return the tortillas to the oven and bake for 6 to 7 minutes more.
Step 9Crisp, as needed, in a lightly oiled skillet before serving.
Nutrition Facts (per serving of 3:1)