Need a wrap? Taco shell? Breakfast burrito? Calzone pocket? With this quick and versatile cauliflower “tortilla,” you’ve got an all-in-one shell to fill with whatever you like. Give your imagination free range and enjoy experimenting: you can even add some spices to the crust itself to match whatever you’re filling it with. Try chili powder if you like it spicy, or what about cumin to go with an Indian-inspired recipe? Maybe oregano if you’re having Italian?
If you’re going for taco shells, the quantities in the recipe will make about 6 tortillas. They come out solid enough to hold a lot of filling, but soft and flexible enough to bend into wraps. If you’re cooking for a family, you might want to double the quantity, because they do come out pretty small and you definitely don’t want to run out!
A lot of Paleo bread replacements are made with nut flour, but this recipe is completely flourless and nut-free, so anyone can enjoy it. In fact, unlike most Paleo “treats,” this one would even be healthy to eat every day if you wanted to; the only ingredients are vegetables, eggs, and spices, so there’s really no need to worry about going overboard. Go ahead and wrap up anything your heart desires: you’re getting a big dose of nutrition and a tasty way to make your Paleo meals shine.
Cauliflower Tortillas Recipe
Protein: 8g / %
Carbs: 8g / %
Fat: 4g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 head of cauliflower, cut up and stems removed;
- 2 large eggs;
- ½ tsp. dried oregano;
- ½ tsp. paprika;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 375 F.
- Using a blender or a food processor, pulse the cauliflower until you get a texture finer than rice.
- Steam the riced cauliflower over boiling water for 5 minutes.
- Place the steamed cauliflower in a dish towel and squeeze out as much excess water as you can. You might want to let it cool for a few minutes first, so you don’t burn yourself. You should be able to get out a lot of water; be really aggressive about squeezing it, or you’ll end up with soggy tortillas later.
- Transfer the cauliflower to a bowl. Add in the eggs, oregano, and paprika, and season to taste ( you can use any spices you like).
- Separate the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles.
- Place in the oven and bake for 8 to 10 minutes; then flip and cook for another 5 minutes.
- Reheat in a pan placed over low heat when ready to serve.
- Makes about 6 tortillas.