Tortillas are typically made from corn or flour, but did you also know they can be made from cauliflower as an alternative? Because of its absorbent properties, cauliflower is ideal for use in tortillas, resulting in a pliable wrap that’s fluffy and soft. Here are the three simple ingredients you’ll need to make them:
- Two eggs
- Salt and pepper for taste
- ¾ a head of cauliflower riced or two cups riced and packed
Preheat your oven to 375 degrees, grab a baking tray and line it with parchment paper. Chop up and pulse the ¾ head of cauliflower until the texture becomes rice-like, removing most of the stem. After the riced texture has been achieved, make sure to measure it so that you do in fact have two cups packed.
Microwave the riced cauliflower in a bowl for two minutes and stir it. Repeat the process and then place it in a dish towel, squeezing as hard as possible to remove any excess water. Be careful not to burn yourself.
After placing the drained cauliflower in a bowl, add the pair of eggs plus the salt and pepper and mix everything up until it’s all well combined. It may be runny, but it shouldn’t be pure liquid either. Grab as baking sheet and spread the mixture into six circles of fairly small size.
Heat the circles for ten minutes and then remove them from the parchment carefully. Flip them over and stick them back in the oven for an additional five to seven minutes. Move them over to a wire rack for cooling.
Using a medium sized pan over medium heat, place the tortillas into the pan pressing down slightly and brown them to your satisfaction.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9am to 5pm Monday through Friday Eastern time and we are closed on weekends.
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