Cauliflower Tortillas Recipes
CAULIFLOWER TORTILLAS
Rejoice, lovers of tacos and quesadillas who are also aiming to cut carbs! Make a nice big stash of these cauliflower tortillas, and keep them in your fridge or freezer for any time the craving strikes.
Provided by Food Network Kitchen
Time 1h45m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
- Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
- Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
- To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
- To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.
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- First, preheat the oven to 400°F. Line a rimmed baking pan with a large sheet of parchment paper. Then, set it aside.
- Using a high-powered blender or food processor, process the cauliflower florets until they form a texture and look similar to cooked white rice. Don't overprocess, or you will accidentally make mashed cauliflower instead - delicious, but not what we need for tortillas.
- If you don't own a good blender or food processor, you can use a simple cheese grater and some elbow grease to grate the head of cauliflower into rice-sized pieces.
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- Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with parchment paper.
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- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper, set aside.
- In the bowl of a food processor, add the chopped cauliflower and pulse until you get a texture that’s a bit finer than rice.
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- Cut off the courgettes ends, then across into 1 cm slices. Hold the peppers upright, cut around the stalk, then cut into 2 pieces. Cut away any membrane (the white part), then chop into bite-size chunks.
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- Cut the cauliflower into a few chunks, and blitz in a food processor until the mixture resembles coarse breadcrumbs (you should end up with around 2 cups). Add the eggs, garlic powder and salt and pepper, and blitz again until well mixed (the mixture will be slightly foamy).
- Lightly spray a frying pan with oil, and place over a medium-low heat. Add about 2 tablespoons of the cauliflower mixture to the pan, and use the back of a spoon to carefully spread it out to form a circle around 6 inches wide. If any gaps arise, smooth them over with the back of the spoon. Don’t worry if it’s not completely flat or smooth at this point - it will flatten out when you turn it over.
- Leave the cauliflower tortilla to cook for several minutes without touching it. After a few minutes, carefully poke the edge of a spatula underneath one side of the tortilla. If it is golden brown underneath and is holding together well, carefully flip it over. Use the spatula to firmly press the tortilla all over - this helps to keep it nice and flat. Cook for a few more minutes, until both sides are golden brown.
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- Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.
- Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
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- Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
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- Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes (you can also boil them in water).
- Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
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- Place the chopped cauliflower in a 1-quart pot and add enough water to cover it. Bring to a boil and cook for 5-10 minutes, or until the cauliflower is fork-tender.
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