The cauliflower rice I posted last week has been a total gamechanger for my dinner-making. So far I've repurposed it as risotto and fried rice, and also eaten it raw, in a salad, as if it were a cold cooked grain. Starchy, yet miraculously low-carb, fiber-loaded cauliflower is such a versatile, tasty vegetable.
I recently heard about cauliflower tortillas, and knew I had to try them. 3 perfect batches later, I can attest, this recipe is phenomenal.
Whether you're into eating paleo or primal, or you are just looking for a way to get more fiber and vegetables into your diet, these tortillas are a must-try.
The process does require a fair amount of steps, but they're all easy to do, and quick to clean up.
It starts with putting some chopped up cauliflower into a food processor, just as you would with the cauliflower rice (you could also use a food mill, or the finest edge of a cheese grater).
Next, you puree it until it looks like a crumbly dough -- even finer than you would for cauliflower rice.
Then the cauliflower paste gets a quick steam in the microwave.
Let cool for a few minutes, then dump the steamed cauliflower puree onto a clean cheesecloth or a clean, thin dish towel.
Then, as if making ricotta, gather the cheesecloth or dish towel together into a bundle to squeeze out the cauliflower liquid (be very careful as it will likely still be hot. Use a second, dry dish towel to protect your hands if necessary).
And then stirred together with 2 beaten eggs and a pinch of salt.
With very wet hands, make a ball using 1/6 of the cauliflower mixture.
Then, it gets flattened into a 6-inch circle on a parchment-lined baking sheet (the parchment is VERY important!).
After repeating with the remainder of the dough, the cauliflower rounds get popped into the oven.
After 12 minutes of baking, they get flipped and go back in for another 10.
Finally, after being twice-baked, the tortillas, which are pretty firm at this point, get pan-cooked in a dry frying pan, just to char them a bit, crisping their edges.
The resulting tortillas are soft with crisp edges, pliable, and sturdy enough to stand up to your favorite tortilla fillings.
They even bend, just like regular tortillas!
I made a gorgeous quesadilla with two of them.
- 1 small or 3/4 large cauliflower, chopped into small chunks $3.50
- 2 eggs, lightly beaten $2.50 for 6
- pinch of salt Pantry
Recipe Serves 2-3
- Preheat the oven to 375 degrees F.
- Puree the cauliflower in a food processor until it resembles a crumbly dough (puree more than you would for cauliflower rice). If you don't have a food processor, use the finest side of a cheese grater.
- Scrape the pureed cauliflower into a bowl and microwave on high for 2 minutes.
- Remove from the microwave, stir well, and then return to the microwave for another 2 minutes.
- Let cool for 5 minutes.
- Lay a clean, thin dishtowel or 2 layers of cheesecloth on a cutting board, and dump the pureed cauliflower into the middle of it.
- Carefully gather the cloth into a bundle and squeeze the excess liquid out (do this over the sink). Be very careful, as the cauliflower may still be very hot. Use a second dry towel or cloth to protect your hands if necessary.
- Dump the squeezed-out cauliflower into a bowl, and stir in the eggs and salt. Work quickly so you don't scramble the eggs.
- Line a baking sheet with parchment paper (don't skip this step!).
- Wet your hands and form a ball with 1/6 of the cauliflower mixture (do this near a sink or keep a bowl of water nearby--you're going to keep wetting your hands as you make the tortillas).
- Press the ball of cauliflower mixture onto the parchment and use your wet hands to gently flatten it into a 6-inch circle.
- Repeat with the remaining mixture to make 6 total circles.
- Bake for 12 minutes, unti somewhat firm.
- Gently flip the circles and return to the oven for 10 minutes.
- Heat a large nonstick or cast iron frying pan over medium-high heat.
- Working in batches, cook the tortillas for 30 seconds per side to get them charred like traditional corn tortillas.
- Store any cooled, unused tortillas in a zip-top plastic bag in the refrigerator. They will keep for up to a week.