Oh no, it’s 2 o’clock on a Saturday, and you’re craving an afternoon tortilla… But wait! You just committed yourself to a gluten-free and grain free diet to improve your digestive upset. What’s a woman going to do?!! Should you break your commitment just this one time–heck no! Simply try this awesome recipe for Cauliflower Tortillas for a tasty treat.
If only there was one of those healthy faux recipes…
Well, we’ve got good news Wonderwoman–welcome to the Cauliflower Tortilla-it’s so similar you won’t even know it’s missing dough!
Cauliflower has always been a great cruciferous vegetable with all of its good fiber content to help things move in the digestive system. The coolest part about cauliflower is you could use it as healthier alternatives to cheeses, soups, and ….bread!
Yup! Pizza crusts, tortillas, bread crumbs. you name it, and it’s available!
There are many health benefits of cauliflower including being an anti inflammatory, good for the digestive system, provides cardiovascular support, Vitamin C to keep a healthy immune system, Vitamin K to help with bruises, it’s available year-round, and can be eaten both raw or cooked.
Might as well add a dash of turmeric while it sizzles in the skillet to enhance its taste and keep the cells nourished and healthy. Sprinkle on some fresh cilantro for a good detox to purify and cleanse your cells. Just as some people get so excited to put the lime in a coconut, you put the lime in the cauliflower and mix it all up! And there ya have yourself loaded with a nice dose of Vitamin C and natural antibacterial effects to flush out the toxins.
These Cauliflower Tortillas will blow your mind, as you could turn it into a veggie quesadilla, fill it with grass fed organic meat for a taco, or simply enjoy it by itself right out of the oven– and kiss your pitas good-bye!!!
Be careful! You might just knock those pita joints out of business!
- 1 head cauliflower
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- juice from 1/2 lime (add the zest too if you want more of a lime flavor)
- salt and pepper, to taste
- Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
- Trim the cauliflower, cut it into chunks, add to boiling water for 5-7 minutes. You want the cauliflower al dente, tender but not mushy.
- Drain the cauliflower in a colander and place cooked cauliflower in a food processor and process until you reach a fine consistency. It should make about two cups packed.
- Remove cauliflower from processor and press excess water out in strainer.
- 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.