Cauli tortillas.png

Cauliflower Tortillas

 

1 large head of cauliflower, cut

2 large eggs

½ tsp. dried oregano

½ tsp. paprika

Sea salt and freshly ground black pepper

DIRECTIONS: 

  1. Preheat your oven to 375F/190C.

  2. Using a blender or a food processor, pulse the cauliflower until you get a texture finer than rice.

  3. Steam the riced cauliflower over boiling water for 5 minutes.

  4. Place the steamed cauliflower in a dish towel and squeeze out as much excess water as you can. Let it cool for a few minutes first, so you don’t burn yourself. Ensure you get out a lot of water so you do not end up with soggy tortillas.

  5. Transfer the cauliflower to a bowl. Add in the eggs, oregano, and paprika, and season to taste ( you can use any spices you like).

  6. Separate the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles.

  7. Place in the oven and bake for 8 to 10 minutes; then flip and cook for another 5 minutes.

  8. Reheat in a pan placed over low heat when ready to serve.

  9. Makes about 6 tortillas.

TOTAL makes 2P 1C