Cauliflower tortillas
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Low-carb tortillas of riced cauliflower, eggs and mozzarella, baked on parchment and browned in a skillet.
Ingredients
- 1 large head cauliflower (cut into florets)
- 3 large egg
- 3/4 cup mozzarella cheese (shredded)
- 1/2 tsp sea salt
- 1/2 tsp xanthan gum
- Optional cheese quesadilla filling: 6 tbsp mayonnaise; 2 tbsp jalapenos in water (from a jar, minced, with liquid, about 2-3 slices + liquid); 3/4 tsp paprika; 1/2 tsp garlic powder; cayenne pepper (to taste); 1 1/2 cups cheddar cheese (shredded)
Equipment
- food processor
- baking sheet
- skillet
Directions
- Heat the oven to 400 degrees F (204 degrees C). Line two large baking sheets with parchment.
- Pulse the florets in a food processor until they resemble rice (or use the grating attachment).
- Microwave in a large bowl on high for 8-10 minutes, or steam until tender. Let it cool enough to handle, then wring it out tightly in cheesecloth or a towel to get rid of as much liquid as you can. It should be dense and clumpy.
- Using the S blade, process the cauliflower with the eggs, mozzarella, and salt until smooth.
- Add the xanthan gum a little at a time (not in one clump) and process until smooth.
- Drop six portions onto the sheets and spread each into a thin circle. Bake for 8-10 minutes, until the edges are dry and the bottoms are golden (bake one sheet at a time if they will not fit side by side).
- Flip carefully and bake 4-6 minutes more. Let cool for 10 minutes before moving them.
- Quesadillas (optional): whisk together the mayonnaise, jalapenos, paprika, garlic powder, and cayenne; cover and refrigerate, ideally overnight. Spread 1 tablespoon sauce on each tortilla, top with 1/4 cup cheddar, fold over, and fry two at a time in an oiled pan over medium heat, a couple of minutes per side, until browned.
Notes
Freeze baked tortillas up to 3 months with parchment between layers. Do not freeze the uncooked mixture.
Nutrition
Serving: 181g | Calories: 132kcal | Carbohydrates: 6.7g | Protein: 11g | Fat: 7.4g | Saturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 139mg | Sodium: 361mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 63mg | Calcium: 136mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; mozzarella cheese counted as fresh mozzarella. Brands and portions vary, so use it only as an approximation.