Gluten-Free Cauliflower Tortillas

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

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the cauliflower florets in a food processor and pulse until they resemble rice grains.
3. Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 minutes to soften.
4. 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.
5. In a large mixing bowl, whisk together the eggs, almond flour, garlic powder, salt, and black pepper until well combined.
6. Fold the drained cauliflower rice into the egg mixture, stirring until everything is evenly combined.
7. 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.
8. Lightly brush the tops of the tortillas with olive oil to enhance browning and flavor.
9. Bake for 15-20 minutes, or until the tortillas are golden brown and firm to the touch.
10. 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.