Cauliflower tortillas with eggs and seasonings
Discover a healthy twist on traditional tortillas with our easy-to-make cauliflower tortillas. Made from fresh cauliflower, eggs, and a touch of salt and pepper, these low-carb tortillas are perfect for your favorite wraps and tacos. Enjoy a delicious and nutritious alternative that's simple and satisfying!
- 30 Mar 2024
- Cook time 20 min
- Prep time 5 min
- 2 Servings
- 4 Ingredients
Cauliflower tortillas are a delicious, low-carb alternative to traditional tortillas, perfect for those looking to enjoy a healthy twist to their meals. This recipe combines the natural goodness of cauliflower with farm-fresh eggs and simple seasonings to create a versatile and nutritious base for your favorite fillings.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Remove the leaves and core from the cauliflower. Chop the cauliflower into florets.
- Place the cauliflower florets into a food processor. Pulse until the cauliflower resembles rice or couscous in texture. This may need to be done in batches depending on the size of your food processor.
- Transfer the processed cauliflower to a microwave-safe bowl. Microwave the cauliflower on high for about 4 minutes until it is soft. Let it cool for a few minutes.
- Once the cauliflower is cool enough to handle, place it in the middle of a clean dish towel or cheesecloth. Gather the corners and twist the towel to squeeze out as much moisture as possible. The drier the cauliflower, the better the tortillas will hold together.
- In a large bowl, combine the drained cauliflower, the two eggs, a dash of salt (0.40g), and a dash of black pepper (0.10g). Mix until well combined.
- Divide the mixture into small portions (about 2-3 tablespoons each) and place them on the prepared baking sheet. Use your hands or a spoon to flatten each portion into thin, round tortilla shapes, about 1/4 inch thick.
- Place the baking sheet in the preheated oven and bake for 10 minutes. Remove the baking sheet from the oven, carefully flip each tortilla, and bake for an additional 5-7 minutes or until the tortillas are golden brown and firm to the touch.
- Allow the tortillas to cool slightly on the baking sheet. Once cool enough to handle, use the tortillas for tacos, wraps, or as a base for other dishes.
Tips:
- Ensure the cauliflower is well-drained after cooking to prevent the tortillas from becoming too soggy.
- Use parchment paper on the baking sheet to prevent the tortillas from sticking.
- Feel free to add herbs or spices to the mixture for an extra burst of flavor.
- Allow the tortillas to cool slightly before removing them from the baking sheet for easier handling.
With just a few simple ingredients and easy steps, you can create these tasty cauliflower tortillas that are perfect for a variety of dishes. Enjoy them as a base for tacos, wraps, or as a healthy snack on their own. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 7g | 17% |
| Sugar 6g | 6% |
| Fat | |
| Fat 6g | 8% |
| Saturated 2.18g | 7% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 330mg | 60% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 1.65mg | 10% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 220ug | 56% |
| Vitamin B12 0.56ug | 23% |
| Vitamin C 160mg | 174% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 50ug | 42% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.29mg | 21% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 240mg | 20% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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