Cauliflower Tortillas

You can certainly do this with fresh cauliflower by cooking it and then squeezing all the water out that you possibly can. Wringing out cauliflower in a dishtowel is not my idea of fun. I’ve done that - it’s not fun. This is an easier way.

Cauliflower Tortillas

Chef's note: Feel free to try without the sour cream mix or add any seasoning or seasoning combinations that sound good to you. Cauliflower is a great vegetable to put with a variety of seasonings.

 

What you need:

Mix together and let stand:

9 Cups Thrive Cauliflower pulzerized
1 ¼ Cups Water
2 Eggs, slightly beaten
Salt and Pepper to taste

Mix together and let stand:

½ Cup Thrive Sour Cream Powder
¼ Cup Water
1 T Thrive Cilantro
1 T Thrive Chopped Onions
1 T Thrive Green Onions
¼ tsp. Red Pepper Flakes or 1/8 tsp. Cayenne pepper , if desired

What to do:

1. Preheat oven to 375 degrees and line a baking tray with silpat or parchment paper.

For Cauliflower:

2. Pulverize cauliflower in a blender or food processor. You want to end up with 2 cups.
3. Add water and allow to sit 5 minutes.
4. Then add the eggs, salt and pepper to taste .

For Sour Cream Mix:

5. Combine sour cream, cilantro, onions, pepper and water.
6. Allow to sit a couple of minutes.

Then:

7. Blend sour cream mixture into the cauliflower.
8. I used an ice cream scoop to portion my tortillas. If using 1/4 cup scoop you will get approximately nine tortillas. If using 1/2 cup scoop, which I did in the picture above, you will get approximately five.
9. Press down gently to flatten to about 1/4 inch thickness.
10. Place in the oven and bake for 10 minutes. Carefully turn them over and return to cooking for another 5-7 more minutes. This enables them to dry out and be more "bread" like.
11. Once they are done place them on a wire rack to cool slightly. You do not want the bottoms getting soggy.

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