Are you guys getting sick of my cauliflower posts yet?! In case you missed the last few you can check them out here, here and here. I just can’t get enough of this beautiful white veggie. It’s so versatile and can replace so many starchy carbs if you just give it a chance!
This week I have been thinking of ways to use cauliflower in place of bread. It’s so easy to make pizza crusts, I thought “Hey, why not tortillas or wraps?!” Well folks, it turns out that you can make fabulous tortillas with cauliflower. These are flexible so you can fold them and stuff them with your favourite taco fixins’ or use it as a mini-pizza crust; perfect for a Meatless Monday taco or pizza! These are also gluten and dairy-free. Ready to try it? Read on…
Makes 4 tortillas
1 medium head of cauliflower
1 Tbsp Italian seasoning
½ tsp paprika
1 Tbsp coconut oil
Preheat oven to 375F. Using a box grater or food processor, grate or pulse the cauliflower until it is the texture of rice. Melt coconut oil in a large pot, add cauliflower and steam for about 5 minutes.Allow to cool. Transfer cauliflower to a dish towel, cheese cloth or paper towel and squeeze out the excess moisture. Be careful, it may still be hot!Transfer to a medium bowl and add remaining ingredients. Mix until well combined. Line a baking sheet with parchment paper. Form 4 balls, then press onto baking sheet to flatten out. (I had to spread mine out over 2 baking sheets).Bake for 8 minutes. Flip, then bake again for 6 more minutes.Allow to cool and fill with your toppings! Nutritional Info for one tortilla
61 Calories, 5g Carbs, 2g Fibre, 3g Net Carbs, 2g Fat, 5g Protein, 2g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.