- 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|
I've heard of using a similar recipe for pizza crust! Let me know if you ever try that!
Yes, if you add Parmesan cheese (not sure of the quantity) you can use the same mixture as a pizza base. I'll find out more and post a follow-up. Thanks.
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