Hey there.
Lacey here with A Sweet Pea Chef, and I have a great new tortilla recipe to share with
you today.
We've made sweet potato tortillas, spinach tortillas, and corn tortillas before.
And today, I'm going to show you a grain free, super easy, high fiber, low carb, cauliflower
tortilla recipe that I think you're going to love.
So, let's get started.
First, we're going to get started by preheating your oven to 400 degrees Fahrenheit and line
a rimmed baking sheet with some parchment paper.
Then set it aside.
So, we need to turn our cauliflower into riced cauliflower.
To do that, I use a food processor.
I break the cauliflower into smaller florets, and then I process them until they're roughly
the size of rice.
You want to make sure that you're not going to mash it, so once you see that it's the
nice texture, you want to remove that cauliflower, and not just continue to puree the cauliflower
into mush because that's not going to be helpful for our tortillas.
If you don't have a food processor, you can use a cheese grater and just grate your cauliflower
into small pieces that way as well.
Now, we're going to lay out our riced cauliflower evenly onto our rimmed baking sheet.
Then transfer this to the oven, and what we're looking for is to roast it for about 20 to
25 minutes.
We're going to toss halfway through.
What you're going to look for is for the cauliflower to become nice and tender and start to cook
a little bit and the edges are going to start to become golden brown.
That's when you know it's ready to remove.
Once the cauliflower is cool enough to touch, we're going to take it and we're going to
transfer either to a clean, thin dish towel or some cheesecloth, and what we need to do
here is just squeezed the heck out of it so that we get all of the liquid or as much as
the liquid as we can out of the cauliflower and into the bowl.
We're not going to need this liquid.
You can discard the liquid when you're done and trust me, there's always more to get out,
so if you can't get all of it out, don't worry.
Just anything is going to be helpful.
The reason why we do this is because we don't want the cauliflower tortillas to become really
mushy, and this step really helps keep everything together, so it's a very important step, so
don't skip it.
Now we're going to transfer our cauliflower that's been drained over to a medium mixing
bowl, and we're also going to add in some eggs, some chopped fresh cilantro, some fresh
lime zest, paprika, cumin, sea salt, and ground black pepper.
We're going to stir all of that together until it's very nicely combined.
Now we're going to divide this mixture into eight equal portions, and these eight portions
are going to turn into our tortillas.
Then we're going to take four of those portions.
We're going to place it out evenly onto a parchment paper lined cookie sheet.
Then, using another sheet of parchment paper, I'm going to press down and make sure that
I evenly smooth out the mixture.
We're looking to make a six-inch circle right here, which is going to be our tortilla.
So you want to make it as even and flat as possible.
Then repeat with the remaining tortilla portions.
I do for because I find that that is the best amount that I can fit onto a parchment paper,
but if you're making smaller tortillas, you could fit more.
Really depends on how many you want to fit in there and how big you want them.
Typically, six-inch tortillas are going to be about four to one parchment paper sheet.
Then we're just going to transfer our cookie sheet into the oven and allow the heat to
do its magic.
It's going to take about six minutes until the tortillas are ready to flip.
You'll know they're ready to flip when you can pretty easily pick it up carefully and
remove it from the parchment paper and then just flip it on over, place it back into the
oven for about two to three more minutes and you'll know that the tortillas are done at
this point because they'll start to curl up.
While we're cooking the rest of the tortillas, I'm going to place our cooked tortillas in
a clean dish towel, so that the heat keeps them nice and flexible.
These easy cauliflower tortillas are ready to eat and enjoy right now.
You can use them in a taco.
You can just eat them on their own, dip them into some soup.
They're just so good, nice low carb option.
If you want to store them for later, just placed them into a Ziploc bag once they've
completely cooled and then they'll stay in the fridge nice and fresh for you for about
four to five days.
I hope you love these cauliflower tortillas because they're super tasty.
They're easy.
Just 42 calories for a tortilla, plus you get 3 grams of protein, 2 grams of fiber,
and it's grain free.
Super good.
Awesome tortillas.
For another great tortilla recipe, check out my spinach tortillas recipe video, and then
you'll have two delicious ways to eat your veggies and have a tortilla.
Thanks so much for watching.
I will see you next time.
Bye, bye.