- a large cauliflower, with the stem and leaves removed
- one or two eggs (depending on how large your cauliflower is)
- seasoning to taste
Then, preheat your oven to a moderately hot 375 °F (190 °C, Gas mark 5).
Using a blender or a food processor, pulse the cauliflower until you get a texture finer than rice. Steam the riced cauliflower over boiling water or in a microwave for 5 minutes.
After letting it cool for a few minutes (so that you don't burn your hands), place the steamed cauliflower in a wet dish towel and squeeze out as much excess water as you can. You should be able to get out a lot of water; be really aggressive about squeezing it or you’ll end up with soggy tortillas later.
|Cauliflower, eggs and seasong|
Transfer the cauliflower to a bowl. Add in the eggs (one if it was a small cauliflower, two if it was large), salt and seasonings (you can use any spices you like). Mixture should not be sloppy wet. Use a rolling pin for thinner, larger tortillas.
On a baking sheet lined with parchment paper, separate the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles.
Place in the oven and bake for 10 minutes; then flip and cook for another 5 minutes. Allow to cool.
|The finished product|