Prep time: 10 mins Cook time: 17 mins Total time: 27 mins Serves: 6-7
Ingredients
- ¾ a head of cauliflower riced or 2 cups riced and packed
- 2 eggs
- salt and pepper to taste
Preheat oven to 375 degrees and line a baking tray with parchment paper.
For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of
cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than
rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and
stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going
to want to get out as much water as you can and be careful not to burn yourself because it’s going to
be very hot.)
Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well
combined.
As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking
sheet into 6 small fairly flat circles.
Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment
and flip them and place back in the oven for 5-7 more minutes.
Once they’re done place them on a wire rack to cool slightly.
Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down
slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on
the edges and gives them a wonderfully nutty taste)