I was really quite amazed at how quickly and easily these came together. I don’t know about you but I have found that so many of the keto recipes for tortillas tend to fall apart or I am not big on the texture but these are great. I have made them a number of times – always doubling or tripling the recipe so I can free some.
These are great with the Vegetarian Cauliflower Tacos recipe also found on this website.
1 head of cauliflower, cut up and stems removed;
2 large eggs;
½ tsp. dried oregano;
½ tsp. paprika;
Sea salt and freshly ground black pepper;
Preheat your oven to 375 F.
In a food processor, pulse the cauliflower until you get a texture finer than rice I found it was easier to pulse half the cauliflower at a time rather than putting the whole head in at once.
Steam the riced cauliflower over boiling water for 5 minutes (I just used a bamboo steamer)
Place the steamed cauliflower in a dish towel and squeeze out as much excess water as you can. You might want to let it cool for a few minutes first, so you don’t burn yourself. You should be able to get out a lot of water; be really aggressive about squeezing it, or you’ll end up with soggy tortillas later.
Transfer the cauliflower to a bowl. Add in the eggs, oregano, and paprika, and season to taste.
Separate the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles – I couldn’t fit all six tortillas on the baking sheet at once so had to do in 2 batches.
Place in the oven and bake for 8 to 10 minutes; then flip and cook for another 5 minutes.
Reheat when ready to serve.
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