Cauliflower Tortillas

When I first saw this recipe it sounded so awful, but strangely intriguing....I just had to give it a try. We liked it! Dad liked it A LOT, and Kris finished every bite in record time. 

Would you believe that lump of 'dough' is cauliflower, and nothing more?

 

Ready for the heat. They were runnier than I expected, but baked up just fine

 Baked tortillas - a little eggy, and so yummy!

 The Happy Taste Testers

Ingredients:

3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
juice from 1/2 lime (about 2 Tbsp)
1/2 tsp kosher salt

Instructions:
1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

2. Cut the cauliflower into same-sized pieces and pulse in a food processor until it is finely ground, about the same size as a grain of couscous. This should make about 2 cups of riced cauliflower.

3. Put the cauliflower in a microwave-safe bowl, cover with plastic wrap and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Let cool until you can handle the cauliflower without burning yourself. Squeeze out as much liquid as possible from the cauliflower using a cheesecloth or kitchen towel. I poured it into a clean dish towel, the kind I use to roll out pastry, placed in a colander. I was amazed at how much water I was able to squeeze out. 

4. In a medium bowl, mix the cauliflower, eggs, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small tortilla-sized circles on the parchment paper. 

5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. 

We served with the usual accompaniments - yum! The downside is that they are quite small and would require multiple batches to make enough for a family. But they were fun to make, so it may be a fun meal to prepare with kids.