tortilla 13- taco
tortilla 13- taco
tortilla 13- taco

To all the paleo eaters, cross fitters, low carb lovers, and gluten and grain free guys and dolls out there I have an announcement to make….I have a new tortilla recipe for you and you aren’t going to believe what the main ingredient is….

Want to know what it is?.....

CAULIFLOWER!!!

What a versatile and tricky little veggie that cauliflower is. 

Now I have to say that this is sort of a “fake out” recipe because they look like corn tortillas, but have a different texture and have a more nutty, sweet taste. Except these don’t have any sugar, preservatives, or other weird ingredients manufactures think are necessary to make natural food taste more like “food”.

Pffftt amateurs!

You know very well that you can make something twice as good, and 150% more nutritious so come on already and let’s make some tortillas!!!

First off gather your ingredients…

tortilla mise
tortilla mise

3 cups of steamed cauliflower, 2 eggs, 2 tbl Arrowroot Flour, 2 1/2 tsp Coconut Flour, and 1/4 tsp salt.

Oh and preheat your oven to 375F and process the cauliflower into rice in your food processor. 

 It should look like this and if you can’t get it any finer its ok, you will be blending it again. Place the cauliflower in some cheesecloth and drain all the water out. 

Now put the drained cauliflower back into the food processor along with all of the other ingredients and mix until finely processed into a thick paste. Allow to sit for ten minutes for all of the coconut flour to absorb the liquid and swell. 

Line a sheet pan with parchment paper and drop 2 heaping tablespoons of batter onto the pan with plenty of room to spread into 4’‘ rounds. Press with your fingertips and make them as thin as possible wetting your fingertips if they begin to stick to the batter. 

 Use the side of your palms to form the tortillas into a circle as best as you can. 

Bake for 12 minutes or until the edges just start to turn a golden brown and when you try to flip them they don’t stick to the paper and look like this…

Flip the tortillas over and bake for an additional 12 minutes or until they look like this…

Now at this point you can place a piece of wax paper in between each tortilla and wrap them in plastic or in an airtight container  in the fridge or freezer or until ready to use. 

When you are ready to eat them, griddle them off in a dry skillet or on an electric skillet pressing on each side with the back of a spatula, or until they are equally browned and crispy.

Don’t worry they won’t stick. 

Fill with your favorite meat, veggie, or anything your creative heart and stomach can think of!

Grain Free Low Carb Tortillas

Yields 8

Paleo - Grain Free - Sugar Free - Gluten Free - Low Carb

Ingredients

  • 3 cups Cauliflower Florets cut into small pieces (stems removed)
  • 2 Eggs
  • 2 Tbl Arrowroot Flour
  • 2 1/2 tsp Coconut Flour
  • 1/2 tsp Fine Sea Salt

Instructions

  1. Preheat the oven to 375F and line 2 sheet pans with parchment paper.
  2. "Rice" the cauliflower by placing it in to a food processor and pulse until finely pulverized into small rice like pieces.
  3. Then place the riced cauliflower into a bowl, cover with a dish towel, and microwave for 2 minutes.
  4. Stir the cauliflower, cover and microwave an additional 2 minutes.
  5. Place the steamed cauliflower into a dish towel or a few layers of cheesecloth and squeeze out all of the water so it is very dry.
  6. Place the drained cauliflower back into the bowl of a food processor along with the remaining ingredients.
  7. Process the mixture until it is almost smooth and becomes thick and pasty.
  8. Allow to sit for ten minutes for the coconut flour to absorb as much liquid as it can.
  9. Drop two heaping tablespoons of the batter per tortilla and spread out with your fingers as thin as possible.
  10. Use the sides of your hands to make it into a circle as best as you can.
  11. Repeat with the remaining batter. (About 4-5 tortillas will fit on a sheet pan)
  12. Bake for 12-13 minutes or until the edges of the tortillas are just golden and they do not stick to the parchment paper when you try to flip them.
  13. Flip each tortilla and bake for an additional 12-13 minutes or until golden brown all over.
  14. *If you are not eating them now you can bag them at this point and place a piece of wax paper in between each tortilla and refrigerate in a plastic bag or container until ready to eat.

When ready to eat

  1. Heat a dry skillet over medium high heat and griddle each tortilla by pressing them with the back of a spatula until they are golden brown and crispy on each side.

Notes

  1. These can be made ahead of time up until the step that they come out of the oven. They can be crisped up to order right before serving or else they will be soggy if eaten right out of the fridge. These can also be frozen and thawed out on a counter and then browned off in a skillet before eating.

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