Cauliflower Tortillas

Gluten intolerants, paleo dieters, or healthy eaters unite.  These cauliflower tortillas are a great substitute to the usual corn or flour tortillas and twice as healthy.  They are easily made with only 2 ingredients!!!!

Here are some helpful tips to keep 

in mind:

     1.     Approximately 1 head of cauliflower will be all that you need and you can make roughly 8 of these.

     2.     If you don’t have parchment paper don’t fret, just use aluminum foil instead and spray it with pam.

     3.     I nixed the microwaving part and was still able to drain more water out without burning my hands.

     4.     After draining the riced cauliflower, it should be easily moldable.  If it’s still runny, drain it again and try 

      the microwave.    

     5.     After adding the eggs and mixing, my mix was easily shapeable without being mushy like a burger.  It was softer than meat, but still had that feeling almost like a veggie burger.

6.     I would cook them for about 13-15 minutes before flipping them so that they are set more.  Cooking them longer will also brown them more and allow you to skip the frying pan later on.

7.     The brown is important because it give them that crunch that is necessary.  Without browning, you’ll have mush like a cauliflower mash.

8.   Image above thanks to SlimPalate!

These delicious littler creations go perfectly with different meat toppings.  Use them as a substitute for polenta with steaks or lamb; use them as a substitute to burger buns; use them as a substitute to tacos and tortillas.  There are endless possibilities.  We just had them alongside the sweet barbacoa pork and they were to die for.

Leave a comment below to let me know what you tried them with.  Make sure to follow my Pinterest.  Check back again next Wednesday for another delicious recipe from yours truly. 

XOX The cooking bug!