Can You Pass the Tortilla?

Sometimes eating paleo can seem hard. I know my daughter is a carb lover and trying to find new recipes that allow her to have her carbs and eat them too is sometimes challenging. I am sure that everyone has seen a recipe that has cauliflower as an ingredient to make a “bread, tortilla, or crust” and either tried it and thought it wasn’t worth all of the work, tried it and failed, or tried it and didn’t like it. The below recipe I have tried, found it was so easy to make, and you can season it however you like, which makes it versatile.

Cauliflower Tortillas

Ingredients:

  • 8 large eggs at room temperature
  • 1 head of cauliflower chopped into pieces (I actually used a bag of frozen cauliflower because it was easier and less mess).
  • 1 tsp of garlic powder (or any other seasoning you would like. I also used 1/2 tsp of onion powder, 1 tsp of sea salt, 1/2 tsp of chives, 1 tsp of dill weed, 1/4 tsp of black pepper, and 2 tsp of parsley flakes. This makes a ranch seasoning).

Directions:

1. Preheat a small skillet (6″) over medium heat and lightly grease with extra virgin olive oil, or coconut oil, whichever you prefer.
2. Then put all of the ingredients into a food processor and process on high. This will be smooth but a little foamy too.
3. Once processed, I dumped the mixture into a bowl to make it easier to measure out when putting it in the skillet. I used 1/4 cup measuring cup and placed a scoop into the preheated skillet.
4. Then I cooked the tortilla for about 5 minutes and checked to see if the underneath was browned before I flipped it. It is kind of like cooking a pancake, so make sure that it is fully formed before you try and flip it or you will have some disfigured tortillas and quite a mess. Learn from my mistakes!
5. Once it is fully formed on the bottom and it is ready to flip, flip it over and cook the top side. Please note, the top does not take as long to cook so you will want to check on it after a couple of minutes.
6. Once it is cooked to your liking, take out of the skillet and place on a baking rake to cool while you cook the rest of the tortillas.
7. These keep in the refrigerator for up to 10 days or you can freeze them for up to 30 days.

These were actually really easy, grain free, paleo friendly, keto friendly, and if you used a vegan egg replacer, they could be vegan friendly too. This is a recipe that can fit many needs and it is worth a try. I really hope you enjoy it as much as my family!

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