Cauliflower Tortillas
These easy cauliflower tortillas are a great way to pack in more healthy veggies to your diet. They’re also a delicious bread alternative if you can’t eat or want to cut back on nuts and coconut.
Servings: 6
Calories: 80kcal
Ingredients
- 1 medium cauliflower head 600g or 21 oz / 1.3lb, chopped into 2 inch florets. Please measure this by weight.
- 1 tablespoon psyllium husk powder 10g
- ½ cup parmesan 45 g, finely grated
- 2 eggs large
- ⅓ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 180C / 350F (160C / 320F fan assisted). Line 2 large baking trays with parchment paper.
- Add the chopped cauliflower florets to a food processor and blend to a super fine consistency. Note: you want this much finer than cauliflower rice.
- Transfer to a bowl and microwave on high for 5 minutes. Allow to cool, then place in a muslin cloth, fine tea towel or a few sheets of super strong kitchen roll and squeeze out all the water.
- Add the compressed cauliflower into a mixing bowl, along with the psyllium powder, salt, pepper, parmesan and eggs. Mix to combine.
- Split the mixture into 6 and press into a circular shape onto 2 baking trays lined with parchment paper. Option to put another sheet of parchment paper on top and lightly roll with a rolling pin to get a nice flat top.
- Bake the tortillas for 20 - 22 minutes until golden, flipping at 15 minutes.
Notes
3.6g net carbs per tortilla. Makes 6 tortillas.
Option to fry them after baking in an oiled non-stick pan for a bit of crisp and browning.
Store in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze, stack the tortillas between pieces of parchment paper so they do not stick together.
Reheat in the microwave, non-stick frying pan or in the oven for 3-4 minutes.
Nutrition
Calories: 80kcal | Total Carbohydrates: 6.8g | Protein: 6.8g | Fat: 3.8g | Saturated Fat: 1.9g | Fiber: 3.2g | Sugar: 2g