Post by Loupy on Feb 1, 2019 20:32:49 GMT -7
CAULIFLOWER TORTILLAS
From: Lori Lange @ www.recipegirl.com/cauliflower-tortillas/
Great low carb alternative to traditional corn or flour tortillas. (Loupy's note: I have wanted to try these for a while, so I am posting this so I can save the recipe.) If you are paleo, Keto, Low carb, THM or Whole30...you might be interested in these too.
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Makes: 6 tortillas
INGREDIENTS
3/4 large head cauliflower (or two cups riced)
2 large eggs (Vegans, sub flax eggs)
1/4 cup chopped fresh cilantro
1/2 medium lime, juiced and zested
salt & pepper, to taste
INSTRUCTIONS
Preheat the oven to 375 degrees F., 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 just 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.
RECIPE NOTES
*You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
*Some people have mentioned in the comments that they've had success using already riced cauliflower instead of processing a head of cauliflower.
*Leftover tortillas should freeze well for you.
Nutritional Information:
*WEIGHT WATCHERS POINTS PER TORTILLA: Freestyle SmartPoints: 0, SmartPoints: 1, Points Plus: 1, Old Points Program: 1
Calories: 37
Total Fat: 1g
Cholesterol: 62mg
Sodium: 39mg
Potassium: 182mg
Total Carbs: 2g
Fiber: 1g
Sugars: 1g
Protein: 3g
From: Lori Lange @ www.recipegirl.com/cauliflower-tortillas/
Great low carb alternative to traditional corn or flour tortillas. (Loupy's note: I have wanted to try these for a while, so I am posting this so I can save the recipe.) If you are paleo, Keto, Low carb, THM or Whole30...you might be interested in these too.
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Makes: 6 tortillas
INGREDIENTS
3/4 large head cauliflower (or two cups riced)
2 large eggs (Vegans, sub flax eggs)
1/4 cup chopped fresh cilantro
1/2 medium lime, juiced and zested
salt & pepper, to taste
INSTRUCTIONS
Preheat the oven to 375 degrees F., 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 just 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.
RECIPE NOTES
*You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
*Some people have mentioned in the comments that they've had success using already riced cauliflower instead of processing a head of cauliflower.
*Leftover tortillas should freeze well for you.
Nutritional Information:
*WEIGHT WATCHERS POINTS PER TORTILLA: Freestyle SmartPoints: 0, SmartPoints: 1, Points Plus: 1, Old Points Program: 1
Calories: 37
Total Fat: 1g
Cholesterol: 62mg
Sodium: 39mg
Potassium: 182mg
Total Carbs: 2g
Fiber: 1g
Sugars: 1g
Protein: 3g
