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.

Utterly delicious.