It seems like cauliflower is the low-carb favorite solution these days, especially when you’re on a low-carb diet like the 17 Day Diet. This versatile veggie can be used to make cauliflower pizza crust, cauliflower bread, and cauliflower tortillas just to name a few.
In most recipes you’ll find, the key to using cauliflower as a carb substitute, is to drain as much liquid as possible from the cauliflower before using it.
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 a recent 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 along with her photos!
If you make these tortillas, let me know what you use to stuff into them. We’re always looking for new ways to make tacos!
- 1/2 to 3/4 cup non or low-fat shredded cheddar cheese (enough cheese to bind everything together)
- 1 large head of cauliflower
- Salt and Pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large Eggs
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 second 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