Great low carb alternative to traditional corn or flour tortillas.
Ingredients
3/4 medium head
Cauliflower
(or 2 cups riced)
2 large
Egg
1/4 cup
Cilantro (coriander)
(chopped fresh)
1/2 fruit
Lime
(juiced and zested)
1/4 tsp
Sea salt, fine
(to taste)
1/4 tsp
Black pepper
Instructions
Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works as well.
Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
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.
