This recipe is adapted from The Slim Palate Paleo Cookbook written by the then 17 year old, Joshua Weisman in his quest to live a healthier lifestyle.
This is not the normal tortilla, there is no flour but it is a great alternative for those of us who wants a wide variety of healthy dishes to choose from. I served mine as a snack with roasted garlic and cauliflower dip which you can find here, but alternatively you can also serve it with the usual tortilla fillings.
- 2 x cups riced cauliflower
- 2 x large eggs
- ¼ cup x fresh coriander, chopped
- ½ x lime, juice and zest
- salt & pepper, to taste
- Preheat the oven to 190°C and line a baking sheet with parchment paper. (I suggest that you spread a little oil on the parchment paper to prevent the tortillas from sticking)
- Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes.
- Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Careful though, best to wear protective gloves as you can burn yourself during this process.
- In a medium bowl, whisk the eggs. Add in cauliflower, coriander, lime, salt and pepper. Mix until well combined.
- Using a large serving spoon, scoop 6 equal ladles of mixture on the parchment paper and spread out with the back of the spoon to create a tortilla shape.
- Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
- Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
Tips : You can make your own cauliflower rice by cutting it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. Also, if you don't use a microwave, a steamer works just as well.