Cauliflower Tortilla with Garlic and Oregano
Use these flexible cauliflower tortilla for soft tacos, quesadillas, or whatever your tortilla needs are! Family-friendly and great for Tuesday Taco night, this gluten-free option is also keto and low-carb.
Servings: 4
Calories: 63kcal
Ingredients
- 4 cups cauliflower finely riced
- 2 whole eggs large
- 2 tablespoons fresh cilantro chopped
- ½ medium lime juiced
- ½ teaspoon cumin powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- Steam the cauliflower in a steamer basket or in the microwave.
- Drain the liquid and rinse the cooked cauliflower under cold water, quickly to cool it down. Squeeze in a cheesechoth and remove as much of the liquid as you can. Be careful if the material is still hot.
- Combine with eggs, cilantro, lime, cumin, salt, and pepper in a medium mixing bowl.
- Divide into 6 small portions and arrange on the baking sheet. Press flat into tortilla shaped rounds. Thin, but not necessarily as thin as possible.
- Bake for 10 minutes, until the edges are dry and the bottom is golden. Flip over and return to the oven for another 7 minutes.
- Finish by cooking in a skillet over the stove. Use dry heat, no oil. Cook each side for 1-2 minutes. They should turn golden brown on each side.
Notes
- Use fresh cauliflowers with medium-sized heads for easy processing and better texture in your tortillas.
- Use a cheesecloth, a nut milk bag, or a kitchen towel to remove excess water.
- If the tortillas end up being too soft and fragile after baking, fry them in a pan to remove the liquid and to make them firmer so they don’t fall apart.
- The finished tortillas are roughly the same size as a corn tortilla.
Nutrition
Serving: 1small tortilla | Calories: 63kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Sodium: 177mg | Fiber: 2g | Net Carbohydrates: 4g
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