This oven baked cauliflower tortillas tastes great. The best of all, it has lower calories when compared to the traditional tortillas. This cauliflower tortillas pair well with fish or meats, and suitable for tacos.
Prep: 15 mins
Cook: 20 mins
Yields: 6 Servings
1 medium head of cauliflower, stem removed
2 large eggs
½ tsp. of Italian seasoning or a mixture of oregano, basil leaves, and paprika powder
Pinch of salt and ground black pepper
¼ cup of cilantro (optional)
1Preheat the oven to 375F.
2Chop the cauliflower and place it in a blender/food processor. Pulse until the texture resembles polenta.
3Transfer the cauliflower mixture to a large microwave-safe bowl.
4Microwave for 4 minutes.
5Mix the hot mixture with a spatula, and let it rest for 1-2 minutes to cool.
6Drain the excess water with a very fine strainer or cheesecloth. Set aside.
7In a large bowl, add eggs, cauliflower, and the remaining ingredients. Mix well.
8In a parchment lined baking tray, scoop about 2 tablespoons of seasoned cauliflower mixture, and shape it round, just like tortillas.
9Bake the cauliflower tortillas for 10 minutes, and flip.
10Let the other side of tortillas cook thoroughly for additional 5 minutes.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.
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