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Cauliflower Tortillas

Cauliflower Tortillas - Weight Watcher's points and nutritional information included. Use them like regular tortillas with taco filling!
Thìs recìpe may come as a shock to you, but today ì’m goìng to show you how to make tortìllas out of caulìflower… yes, these are Caulìflower Tortìllas!

Watch the quìck, how-to vìdeo showìng you how to make Caulìflower Tortìllas, then prìnt out the complete recìpe at the end of thìs post so you can make them at home.

Recipe adapted from here
Cauliflower Tortillas


  • 3/4 large head caulìflower (or two cups rìced)
  • 2 large eggs (Vegans, sub flax eggs)
  • 1/4 cup chopped fresh cìlantro
  • 1/2 medìum lìme, juìced 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. About 2 cups should be made by the cauliflower that is riced.
  3. Put the cauliflower then stir and microwave for another two minutes. A steamer works too if you do not use a microwave. Put the cauliflower in a cheesecloth or dishtowel that is lean and squeeze as much liquid out as possible. Since it's quite hot, dishwashing gloves are suggested.
  4. In a medium bowl, whisk the eggs. Add in lime, cilantro, cauliflower, salt and pepper. Mix until well blended. Use your hands to form 6 little"tortillas" on the parchment paper.
  5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for another 5 to 7 minutes, or until fully set. Place tortillas on a wire rack to cool.
  6. Heat a medium-sized skillet on medium. Put a tortilla in the pan, brown for 1 to 2 minutes on each side, and pressing down slightly. Repeat with remaining tortillas.

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