Cauliflower tortillas are a family favorite around here! They are easy to make and SO delicious! For those doing the 21 day fix or using the portion containers this works out to 1/2 red and 1 green per tortilla. Its not exactly 1/2 red but its close. 🙂
1 head of Cauliflower
Himalayan salt, Pepper, and Garlic salt (to taste)
Preheat the oven to 375 degrees
Put parchment paper on a cookie sheet.
Next I grind up the cauliflower in my food processor so that the cauliflower turns into a rice-like consistency. Next I put the riced cauliflower into a microwavable bowl and head it for about 3 minutes, stir it around and heat for another 2 minutes. After that I dump out the cauliflower onto a dishtowel and ring out any access water. This is really important and you must keep ringing it out until the majority of the water is out! Be careful though since the cauliflower will be very HOT!
I transfer the cauliflower to a bowl and add 3 eggs, Himalayan salt and pepper. Sometimes I also add a small amount of garlic salt. Stir it all up really well. The batter should be fairly runny. Place 6 separate scoops onto the parchment paper and spread out the batter so it’s flat and in a circle-like tortilla. Cook for 10 minutes, then flip it over and cook for another 8 minutes. Although they are perfectly cooked by then, I like to then head up my frying pan and head each one of the stove for a few minutes each side.
*Please note that I’m always surprised that one head of cauliflower really only makes about 6-8 smaller sized tortillas so if you want more, you’ll need a second head of cauliflower.
Now you’re ready to make your taco with any meat and toppings you wish! We’ve made them with steak, ground turkey, chicken and shrimp! Every combo is delicious!
This recipe is adapted from slimpalate.com