Cauliflower Tortillas

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3/4 head Cauliflower
  • 1/4 cup Cilantro, fresh
  • 1/2 Lime, juice from

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

Found on recipegirl.com

Ingredients

• 3/4 head cauliflower
• 2 large eggs
• 1/4 cup chopped fresh cilantro
• juice from 1/2 lime (add the zest too if you want more of a lime flavor)
• salt and pepper, to taste

Directions

• Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed. 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, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small tortillas on the parchment paper. 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.