These cauliflower tortillas are flourless, gluten-free, and perfect for anyone looking for a low carb substitute. They have a similar texture to regular tortillas and work great as a wrapper for tacos.
1 head of cauliflower, cut into small florets and stem removed
2 large eggs
1 tsp Italian seasoning
- Preheat oven to 375F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
- Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).
- Stir to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. (If you don’t want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.) Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (similar to as if someone had chewed it up and spit it back out.) If you’ve made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
- Visit Cauliflower Tortillas @ kirbiecravings.com for full directions.