Cauliflower Tortillas

Name: Cauliflower Tortillas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ¾ large head cauliflower ((or two cups riced)); 2 large eggs ((Vegans, sub flax eggs)); ¼ cup chopped fresh cilantro; ½ medium lime, (juiced and zested); salt & pepper, (to taste)

Great low carb alternative to traditional corn or flour tortillas.

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

¾ large head cauliflower ((or two cups riced))
2 large eggs ((Vegans, sub flax eggs))
¼ cup chopped fresh cilantro
½ medium lime, (juiced and zested)
salt & pepper, (to taste)

Steps

Preheat the oven to 375℉., and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well.  Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.