Name: Cauliflower Tortillas
Ingredients: 4 cups cauliflower florets; 2 Tbsp flaxseed, ground; 2 eggs; 1 Tbsp lime juice (Optional); 1 Tbsp fresh cilantro, finely chopped (Optional); 1 tsp Celtic Sea Salt; 1/2 tsp black pepper; olive or coconut oil cooking spray

Cauliflower Tortillas

Print Recipe

SERVINGS 2

Ingredients

4 cups cauliflower florets
2 Tbsp flaxseed, ground
2 eggs
1 Tbsp lime juice Optional
1 Tbsp fresh cilantro, finely chopped Optional
1 tsp Celtic Sea Salt
1/2 tsp black pepper
olive or coconut oil cooking spray

Instructions

Preheat oven to 350°F.
In small batches, add cauliflower florets to a food processor and pulse until fine. (Smaller than rice grains).
Put cauliflower in a microwave-safe bowl and cook for 2 minutes on high, stir, then cook for another 2 minutes. Let cool 1-2 minutes.
Spoon cauliflower into a piece of cheesecloth or a clean dish towel, and squeeze out as much liquid as possible. (The drier the better).
In a large bowl, mix together cauliflower, flaxseed, eggs, lime juice, cilantro, salt and pepper.
Line a baking sheet with parchment paper and spray with cooking spray.
With wet hands, take a small amount of cauliflower mixture, about 3 tablespoons, and spread it onto the parchment paper in a thin disk. Spray top with cooking spray.
Bake for 10 minutes. Carefully flip each tortilla and bake again for 8 more minutes. Let cool.
When ready to serve, heat both sides on a dry skillet.

Notes

1 serving = 1 oz protein, 2 cups vegetables

Tips:

If you don't want to use a microwave, you can use steamed or thawed frozen cauliflower, and skip step 2.
Try replacing half or all cauliflower with broccoli or shredded zucchini.
Shape into squares for sandwich bread.