A member of my community was craving a low-carb tortilla to use with my Slow Cooker Mexican Cilantro Chicken recipe I recently introduced in my C1 Challenge.
She made a few adjustments from another cauliflower hash brown recipe I provided and came up with a Cauliflower Tortilla solution! Here’s Wendy’s version:
Photo courtesy of Wendy Y.
1 large head of cauliflower
2 large Eggs
1/2 to 3/4 cup non or low-fat shredded cheddar cheese (enough cheese to bind everything together)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and Pepper, to taste
Preheat oven to 400 degrees F.
Remove florets from head of cauliflower and rinse well.
In a medium size bowl, add your cauliflower florets and microwave on high for 3 minutes, or steam them on the stove top in a large pot, until cauliflower is cooked.
Allow cauliflower to cool for a few minutes. In a large bowl, mash the cauliflower until you reach a smooth consistency.
Place mashed cauliflower into either paper towels or a clean kitchen towel and squeeze all excess liquid from cauliflower. It’s really important to get as much as the liquid out of the cauliflower as possible.
Wendy’s tip: squeeze all liquid from cauliflower until your cauliflower resembles “sawdust” type of consistency and dryness.
Add all other ingredients to cauliflower mixture into a bowl and mix well to combine.
On a greased baking sheet, form 6 to 10 round-shaped tortillas (your number of tortillas may vary depending on the size and thickness of your tortillas).
Bake for 15 minutes on each side, or until golden brown.
Allow to rest for 7 to 10 minutes to allow tortillas to firm up prior to serving.
Wendy’s tip: make these earlier in the day if you can, and toast them up prior to dinner to get them a little crunchy!
Yields 6-10 tortillas, depending on the size you make them.
Approved for all cycles