This recipe for cauliflower tortillas really inspires me! It’s great to have a little wrap to scoop up breakfast eggs and sausage. And these are actually pliable enough to put shredded meats or cooked veggies in them.
The chef who created this recipe inspires me too. Joshua Weissman was just 17 when he created this (and other) recipes and lost 100 pounds on a Paleo diet.
Read his story below and check out his site at SlimPalate.com. He swears these replace his beloved tortillas just fine and don’t taste “eggy”!
Here are two more tortilla recipes for you to check out:
- ¾ of a head of raw cauliflower, riced; or 2 cups riced and packed
- 2 eggs
- salt and pepper to taste
- • Preheat oven to 375 and line a baking tray with parchment paper.
- • For these I actually rice my cauliflower slightly more fine than cauliflower rice. Put into food processor ¾ a head of raw cauliflower, cut up and most of the stem removed, and pulse until you get a texture slightly finer than rice. (Once it’s riced, measure it to make sure you have 2 cups packed.)
- • Place in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel or nutmilk bag and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.) Beverly's note: If you want to avoid the microwave, try steaming it lightly (already riced) before squeezing dry.
- • Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
- • Note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
- • Place in the oven for 10 minutes then carefully peel them off the parchment, flip them and place back in the oven for 5-7 more minutes.
- • Once they’re done place them on a wire rack to cool slightly.
- • Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste).
- • Serves 6-7
- "My name is Joshua Weissman. I was born and raised in California and I currently live in Texas. As this may come as a shock to some of you I am currently 17 years old. I love my family more than anything in the world. And if it wasn't for the constant love and support of my amazing parents I would be nothing and wouldn't have been able to do what I did. Ever since I was a little kid I have had this immense passion for cooking. But sadly as I got older my health began to decline and I began to have serious problems with my health but my love for food remained strong! But not for the better. I struggled and struggled with my problems and got constantly ridiculed and made fun of because of the weight. I was bullied, shunned from groups and a lot of the times physically harassed.
- So one day I had enough. I was simply fed up with the ridicule, feeling sick, and unattractive. So I began eating healthy and learning more and more about health and started re-exploring my love for food. Yes believe it or not you can be a food lover and still be healthy! After a grueling and back breaking year and a half I managed to lose over 100 pounds. Now at the age of 17 I am healthy, fit, happy, and still have a love for food strong enough to part the seas. So please stick around and be ready to have some fun. I’m really excited to see what people have to say so don’t be afraid to post comments and email me if you have any questions, comments or even arguments!" SlimPalate.com