Homemade Cauliflower Torillas

By Lifestyle Contributor Jen Vertz

After some of the food changes I've made of late, I was fast to jump on the cauliflower bandwagon! Organic cauliflower is inexpensive, and it has been known to fight cancer, boost brain and heart health, have anti-inflammatory qualities, and is rich in vitamins and minerals. It has both detoxification and digestive benefits and is high in antioxidants. And it's able to be turned into so many types of foods - from pizza crust to tater tots to various side dishes. But this one is my favorite of all - the perfect tortilla.

I've tried to work up my own tortillas before, from gluten free to sprouted grain, but they always ended up crispy and more like a tostada. These cauliflower tortillas, however, turn out perfectly. And they take no time and keep well in the fridge for later use too. They're nexpensive (like tortillas should be) and are super tasty. The best part is that they are malleable like a flour tortilla! And did I mention how healthy they are? This is like winning the taco jackpot right here.

INGREDIENTS
4 cups raw cauliflower florets (about 1 medium head of cauliflower)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 eggs

"Rice" the cauliflower in a food processor after rinsing the florets until they are the texture of short-grain cooked rice. If you don't have a food processor, use a cheese grater! Add a few tablespoons of water and cook in a skillet for a few minutes until the cauliflower is a bit more tender, but still firm. Once in a bowl, allow to cool. Once the mixture is no longer hot to the touch, place in a cheesecloth and squeeze all excess moisture out of it. Continue ringing until it's clumped and almost dry. At this point, you can either continue or place the clump into the fridge until you are ready to continue.

Mix cauliflower and remaining ingredients into a bowl and mix. Divide into 6 portions and roll into a ball so they can be easily flattened into rounds approximately 1/4" thick. Place parchment paper on a baking sheet and the tortillas on the paper. Cook in the center of the oven for about 10-11 minutes until golden brown on the edges. Remove the baking sheet from the oven and flip with a spatula. Continue cooking for another 4-6 minutes until firm to the touch. Best served warm.

Making homemade tortillas is nothing new, but these worked so well I had to share. I tried molding them both by hand and with my tortilla press and saw no difference in the usability. I like them a touch thicker, so most often I don't use the press and just press by hand every time. You can also get versatile with these and season with Italian seasoning to make a personal pizza dough! Or try some chili powder, cayenne and cumin to make a pre-seasoned spicy taco shell. Try adding grated Parmesan cheese or even nutritional yeast flakes for added flavor. Mix in some chopped cilantro and use them for hues rancheros (my favorite). The possibilities are endless. Make sure to add your suggestions in the comment section below! xoxo, Jen

In addition to sharing her DIY, design, and food posts here on Bubby and Bean, Jen is a talented designer (for brands, wineries, and restaurants throughout the California Bay area) and social marketer. You can read more about her here, and also find her on her website, Instagram, and Twitter.   

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