Description
These pliable cauliflower tortillas offer a delicate, savory base for a variety of fillings. Made with riced cauliflower and a blend of flours, they are subtly flavored with fresh herbs, providing a light and wholesome alternative to traditional tortillas. Each tortilla is gently pan-fried until golden brown, resulting in a soft texture with slightly crisp edges.
Ingredients
Scale
- 1 medium head cauliflower, about 600g
- 1/2 cup tapioca flour
- 1/4 cup almond flour
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, plus more for cooking
Instructions
- Wash and chop the cauliflower into florets. Pulse the florets in a food processor until they resemble fine rice.
- Steam the riced cauliflower for 5-7 minutes until tender. Alternatively, microwave in a covered bowl for 5 minutes.
- Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth. Allow it to cool slightly, then squeeze out as much excess water as possible. This step is crucial for the tortilla consistency.
- In a large bowl, combine the squeezed cauliflower, tapioca flour, almond flour, egg, chopped parsley, sea salt, and black pepper. Mix well until a cohesive dough forms. If the dough is too sticky, add a little more almond flour; if too dry, add a teaspoon of water.
- Divide the dough into 8-10 equal portions. Roll each portion into a ball.
- Place a dough ball between two pieces of parchment paper. Using a rolling pin, roll it out into a thin, round tortilla, about 6-7 inches in diameter. Repeat with the remaining dough balls.
- Heat a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil.
- Carefully place a tortilla onto the hot skillet. Cook for 2-3 minutes per side, until golden brown spots appear and the tortilla is cooked through.
- Transfer cooked tortillas to a plate and cover with a clean kitchen towel to keep them warm and pliable while you cook the rest.
- Serve immediately with your favorite fillings.
Notes
Ensure all excess moisture is removed from the cauliflower to prevent soggy tortillas.
Roll the tortillas as thinly as possible for the best texture.
If the dough is difficult to roll, try chilling it for 15 minutes.
Store leftover tortillas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 75 kcal
- Fat: 3g
- Carbohydrates: 9g
- Protein: 3g