Who doesn’t love tortillas? While they are delicious, they aren’t exactly the healthiest thing. Here at the Freeman house, we have been taking our favorite “not-so-healthy” foods and turning them in to “better-for-you” selections. Yesterday, Jedidiah and I rolled up our sleeves and made a batch of cauliflower tortillas. The deliciousness of tortilla with the nutrition of a vegetable. Count me in. As soon as Jed instagrammed a photo of our dinner, we were bombarded with people wanting the recipe.
We chronicled our cauliflower tortilla experience with Jed’s phone camera. So, I’m apologizing now for the less than dazzling photo quality.
First, clean and prepare your cauliflower. I find it easiest to quarter the head and then cut off the thick stems, leaving you with the florets.
Once you have all of the florets prepped, run them through a food processor to create a rice texture.
Then, cook your cauliflower “rice”. You can steam it in a pot or be lazy like me and cook it in a microwave-safe bowl. Add a quarter cup of water to the bowl and cover with a dish towel. Cook until soft. Once cooked, let the cauliflower cool. Then use a cheese cloth or clean towel to squeeze out the excess water.
Take the drained cauliflower and add 2 large eggs per head of cauliflower. (We prepared 3 heads) Mix together. While mixing, pre-heat oven to 375 degrees.
Spread into tortilla shapes on parchment paper.
Then place in the oven. Cook until golden brown, about 10-15 minutes.
Give it a try. Tell us what you think. What other creative ways do you use cauliflower?