Cauliflower Tortillas (Just 42 Calories!) – Low Carb Tortillas

Cauliflower Tortillas (Just 42 Calories!) – Low Carb Tortillas

January 8, 2020 23 By Ewald Bahringer


Hey there. Lacey here with A Sweet Pea Chef, and I have
a great new tortilla recipe to share with you today. We’ve made sweet potato tortillas, spinach
tortillas, and corn tortillas before. And today, I’m going to show you a grain free,
super easy, high fiber, low carb, cauliflower tortilla recipe that I think you’re going
to love. So, let’s get started. First, we’re going to get started by preheating
your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with some parchment
paper. Then set it aside. So, we need to turn our cauliflower into riced
cauliflower. To do that, I use a food processor. I break the cauliflower into smaller florets,
and then I process them until they’re roughly the size of rice. You want to make sure that you’re not going
to mash it, so once you see that it’s the nice texture, you want to remove that cauliflower,
and not just continue to puree the cauliflower into mush because that’s not going to be helpful
for our tortillas. If you don’t have a food processor, you can
use a cheese grater and just grate your cauliflower into small pieces that way as well. Now, we’re going to lay out our riced cauliflower
evenly onto our rimmed baking sheet. Then transfer this to the oven, and what we’re
looking for is to roast it for about 20 to 25 minutes. We’re going to toss halfway through. What you’re going to look for is for the cauliflower
to become nice and tender and start to cook a little bit and the edges are going to start
to become golden brown. That’s when you know it’s ready to remove. Once the cauliflower is cool enough to touch,
we’re going to take it and we’re going to transfer either to a clean, thin dish towel
or some cheesecloth, and what we need to do here is just squeezed the heck out of it so
that we get all of the liquid or as much as the liquid as we can out of the cauliflower
and into the bowl. We’re not going to need this liquid. You can discard the liquid when you’re done
and trust me, there’s always more to get out, so if you can’t get all of it out, don’t worry. Just anything is going to be helpful. The reason why we do this is because we don’t
want the cauliflower tortillas to become really mushy, and this step really helps keep everything
together, so it’s a very important step, so don’t skip it. Now we’re going to transfer our cauliflower
that’s been drained over to a medium mixing bowl, and we’re also going to add in some
eggs, some chopped fresh cilantro, some fresh lime zest, paprika, cumin, sea salt, and ground
black pepper. We’re going to stir all of that together until
it’s very nicely combined. Now we’re going to divide this mixture into
eight equal portions, and these eight portions are going to turn into our tortillas. Then we’re going to take four of those portions. We’re going to place it out evenly onto a
parchment paper lined cookie sheet. Then, using another sheet of parchment paper,
I’m going to press down and make sure that I evenly smooth out the mixture. We’re looking to make a six-inch circle right
here, which is going to be our tortilla. So you want to make it as even and flat as
possible. Then repeat with the remaining tortilla portions. I do for because I find that that is the best
amount that I can fit onto a parchment paper, but if you’re making smaller tortillas, you
could fit more. Really depends on how many you want to fit
in there and how big you want them. Typically, six-inch tortillas are going to
be about four to one parchment paper sheet. Then we’re just going to transfer our cookie
sheet into the oven and allow the heat to do its magic. It’s going to take about six minutes until
the tortillas are ready to flip. You’ll know they’re ready to flip when you
can pretty easily pick it up carefully and remove it from the parchment paper and then
just flip it on over, place it back into the oven for about two to three more minutes and
you’ll know that the tortillas are done at this point because they’ll start to curl up. While we’re cooking the rest of the tortillas,
I’m going to place our cooked tortillas in a clean dish towel, so that the heat keeps
them nice and flexible. These easy cauliflower tortillas are ready
to eat and enjoy right now. You can use them in a taco. You can just eat them on their own, dip them
into some soup. They’re just so good, nice low carb option. If you want to store them for later, just
placed them into a Ziploc bag once they’ve completely cooled and then they’ll stay in
the fridge nice and fresh for you for about four to five days. I hope you love these cauliflower tortillas
because they’re super tasty. They’re easy. Just 42 calories for a tortilla, plus you
get 3 grams of protein, 2 grams of fiber, and it’s grain free. Super good. Awesome tortillas. For another great tortilla recipe, check out
my spinach tortillas recipe video, and then you’ll have two delicious ways to eat your
veggies and have a tortilla. Thanks so much for watching. I will see you next time. Bye, bye.