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Gluten-Free Cauliflower Tortillas

Name: Gluten-Free Cauliflower Tortillas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Cauliflower', 'amount': '1 medium head, cut into florets'}; {'ingredient': 'Eggs', 'amount': '2 large'}; {'ingredient': 'Almond flour', 'amount': '1/2 cup'}; {'ingredient': 'Olive oil', 'amount': '2 tablespoons (for brushing)'}; {'ingredient': 'Garlic powder', 'amount': '1 teaspoon'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Black pepper', 'amount': '1/4 teaspoon'}

Discover the delightful world of gluten-free cauliflower tortillas! These light and savory tortillas are not only a healthy alternative to traditional tortillas but also packed with flavor. Made from fresh cauliflower, eggs, and a blend of spices, they are perfect for wrapping your favorite fillings or serving alongside dips. Whether you're on a gluten-free journey or simply looking to reduce carbs, these tortillas will become a staple in your kitchen. Originating from the need to find alternatives to wheat-based products, these tortillas are inspired by various cultures that have embraced the versatility of vegetables in their cuisines.

Servings: 4

Ingredients

Cauliflower: 1 medium head, cut into florets
Eggs: 2 large
Almond flour: 1/2 cup
Olive oil: 2 tablespoons (for brushing)
Garlic powder: 1 teaspoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cauliflower florets in a food processor and pulse until they resemble rice grains.
Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes to soften.
Let the cauliflower rice cool slightly, then transfer it to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving the right texture.
In a large mixing bowl, whisk together the eggs, almond flour, garlic powder, salt, and black pepper until well combined.
Fold the drained cauliflower rice into the egg mixture, stirring until everything is evenly combined.
Divide the mixture into 4 equal portions and shape each portion into a round tortilla on the prepared baking sheet, ensuring they are about 1/4 inch thick.
Lightly brush the tops of the tortillas with olive oil to enhance browning and flavor.
Bake for 15-20 minutes, or until the tortillas are golden brown and firm to the touch.
Once baked, allow the tortillas to cool slightly before serving. They can be stored in an airtight container in the refrigerator for up to 3 days.

Dietary Information

Servings: 4 • Dish Type: Side/Wrap • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 120 • Fat: 8g • Carbs: 5g • Protein: 6g • Sodium: 250mg • Sugar: 2g