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I made these cauliflower tortillas as part of a recent effort to shed a few pounds – quickly. I am cutting out bread, pasta, white rice, flour tortillas, potatoes – you know – white carbohydrates. I am on day three of just cutting out those things & have lost four pounds already! Of course, I lost two of them in just a single, one-hour class at my gym (owned by Billy Blanks siblings – Irene & Michael). I lost two pounds this morning despite downing a 51 ounce bottle of water during the class.
At any rate, I made these with the plan to make tacos out of them last night but pizza just sounded so much better! So – little 6″ pizzas it was.
This is really just a simpler variation of my Cauliflower Pizza Crust Dough recipe – but they really are easy & can be used as the basis for pizza or tacos or, as I will show soon, to replace hot dog buns. One fairly large head of cauliflower produced about six 6″ tortillas. The toppings I used were sorta random. I had a bunch of jalapeno, red & orange bell, red jalapeno & poblano peppers that were getting a tad wilty. I roasted them on the stove top. You do this right on the burners (or under a broiler in the oven) by just charring the outside completely black. You then steam them for 5-10 minutes by putting them in a covered container. Under cool water, rub the skins off & remove the seeds. Then just store them for later use.
Gluten-Free Cauliflower Tortillas
1 large head of cauliflower
Generous pinches of onion powder, oregano and S&P.
Rice the cauliflower by grating it – either by hand or with a food processor.
Put an inch or two of water in a large stock pot & add the cauliflower. Bring to a boil & then reduce heat to med-low & simmer, covered, for 10 minutes. Drain into a colander lined with a kitchen towel & run cold water over it.
Squeeze as much water out of the cauliflower as possible. The drier you get it, the better!
Mix in a bowl with the eggs & spices. Line a baking sheet with parchment paper & press the mixture into little tortillas about 1/4′ thick or thinner.
Bake in an oven pre-heated to 375 degrees for 10-12 minutes & then flip & repeat.
Cool on a wire rack so they do not steam themselves & get soggy.
I made two mini-pizzas from these guys by baking them (with toppings) at about 425 for about 10-15 minutes (or until cheese is bubbly & melted). One was topped with:
Chopped roasted peppers
Crushed red pepper
and the other was simply – Margherita using:
Crushed red pepper
Chopped basil as garnish
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I want that recipe!
You are FUNNY!
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Reblogged this on Begone, Gluten!.
You’re welcome 🙂
This recipe was made just for me.. in my head… it’s just so full of everything I love.. including towels.