These curveball tortillas are a great alternative to their corn or flour counterparts. Also make an easy way to add more vegetables to your diet. Ricing your own cauliflower is advised but you can try the frozen style and see if it works for you. Here’s what you’ll need.
2 C packed riced cauliflower
S&P to taste
Preheat oven to 375 and line a baking sheet with parchment
Using a food processor, attach your shredding blade and feed the florets of your cauliflower head through it.
Once you get 2 c of packed cauliflower, place in a bowl and microwave on high for 4 minutes, stirring at halftime.
Once its cooled enough to handle. Place in a clean dish towel and wring out as much water as possible, the drier the better.
Once drained, return to a bowl and add your eggs, along with salt and pepper.
Mixture will be “runny” but shouldn’t be all liquid. Spread the mixture in 6 evenly spaced circles on your baking sheet.
Bake for 10 minutes before carefully flipping tortillas and baking an additional 7-8 minutes.
Once done baking, allow to cool on a rack and brown in a skillet before serving.
Draining the cauliflower is imperative but use caution when handling the hot cauliflower.