Cauliflower Tortillas

One of the many glorious things about paleo is that the ingredients are simple. Three ingredients, that is all you need, to make delicious paleo tortillas. I love this recipe because it allows you to enjoy so many types of food that might otherwise be off limits due to the paleo diet restrictions. I have used this with enchiladas and tacos, and they work out fabulously with all types of Mexican cuisine dishes.

Chop the cauliflower into flowerets and add to the food processor. Better yet, buy a bag of cauliflower from the store already chopped and save yourself some time and mess in the kitchen. I find about one bag is about 1 ½ heads of cauliflower. Process the food, until the cauliflower resembles snow, add to a microwavable bowl and place in the microwave for 4 minutes. Spread the mixture flat on a baking sheet and allow it to cool. I really have to find another task to do while it cools, or I tend to try to wring out the water before it is completely cool, ouch! It takes about 10 minutes to get to an acceptable temperature.

 Once the cauliflower is cool enough to handle, wring out the water with a cheesecloth. It is important whenever trying to substitute cauliflower for flour, that you get it to be as dry as possible. I can get over a cup of water from wring it out with a cheesecloth, so make sure to not give up to early.

 Add the cauliflower to a mixing bowl and add the four eggs and seasoning. Once it resembles a batter, spoon out the mixture and roll into about a 2 inch ball. Place to ball onto a baking sheet, lined with parchment paper, and use the back of a spoon to make into a flat circle. A good way to test if it is thick enough is making sure you cannot see the parchment paper through the tortilla. Repeat this until the mixture is gone. Bake for 15 minutes at 375 degrees, flip the tortillas and bake for another 5 minutes. Once the tortillas are cool, they are ready to be consumed!

 Ingredients:

1 head of cauliflower

4 eggs – room temperature

Seasoning to match what you will be pairing with the tortilla.

Preheat the oven to 375 degrees.

Chop the cauliflower into flowerets and add to the food processor. Don’t crowd the food processor or you will have large chunks, instead of the “snow” texture you are looking for. When the cauliflower resembles snow, add to a bowl and microwave for 4 minutes. Spread the mixture flat on a baking sheet and allow it to cool. Once the cauliflower is cool enough to handle, wring out the water with a cheesecloth. It is important to get all the water out of the cauliflower to have the best results.

Add the cauliflower to a medium mixing bowl and add the four eggs and seasoning. Once it resembles a batter, spoon out the mixture and roll into a 2 inch ball. Place onto a baking sheet lined with parchment paper, and make into circles by using the back of the spoon, making sure you can’t see the parchment paper through the tortilla. Bake for 15 minutes, flip and bake for another 5 minutes. Let the tortillas cool and then use!