Wednesday, September 18, 2013

Cauliflower Tortillas

Once upon a time (not too long ago) I received an email from a sweet girl named Lauren informing me about her new blog: Empowered Sustenance.  Like me, Lauren has been diagnosed with IBD (Inflammatory Bowel Disease).  I was thrilled to learn that Lauren followed a SCD/Paleo diet, used real food to heal and had some awesome nut-free recipes.  Well, I'm am sure you've heard of Lauren by now.  Her blog has rightfully become a powerful source in the grain free, holistic healing blogosphere.  I am so very thankful she started blogging.  I reference her blog constantly regarding the many topics she covers and recipes she shares.  And speaking of recipes, I wanted to share a recipe of hers that I have been making since, well, she published the post: Cauliflower Wraps.  Literally the day after her post came out I made her cauliflower wraps and I've been making them ever since.  Over the months I've tried to make my own version, but it became clear that I didn't need to reinvent the wheel here.  Her recipe is perfect and I love it.  See below for my slight modifications to the process.  I started making smaller versions of her wraps to use as "tortillas."  We are big fans of taqueria night and when I can, I try to follow a grain free diet.  Her wraps work absolutely perfect as little tortillas and I actually pile on the ingredients...and they do great.  So my friends, take all the "OMG my kitchen smells like a garbage can now from the cauliflower" comments with a grain of salt.  It's not that terrible.  So go for it, and be sure to thank Lauren for this awesome recipe.  
Cauliflower Tortillas 
Recipe inspired by: Lauren from Empowered Sustenance 

Ingredients:
-1 head of cauliflower 
-4 eggs
-1/2 teaspoon salt
-3/4 teaspoon garlic granules 
-1/2 teaspoon Mexican seasoning/spices (optional)

How To:
1.  Cut the cauliflower into florets
2.  Add 1/2 of the florets to a food processor and pulse until they are a crumb like texture, then pulse a little further until a fine texture is achieved.  Remove the cauliflower and add it to a steamer basket.  Add the remaining florets to the food processor and repeat, adding this batch now to the steamer.  Add in 3/4 cup water to the pot and steam for 8 minutes.  
3.  After steaming, the cauliflower will be HOT, so I like to spread it out on a plate to cool.
Preheat the oven to 375 degrees 
4.  After it has cooled, I use my nut milk bag to squeeze out ALL the water from the cauliflower.  THIS STEP WILL MAKE OR BREAK THE TORTILLAS!  You must squeeze all the water out as much as your can.  I've found the less moisture, the better results.
5.  Add the cauliflower to a bowl.  To the bowl also add in the eggs and spices.  Mix well.  It will look like a batter.  Somewhat thick.
6.  Fit some parchment paper on top of two baking pans.  
7.  Spoon the batter onto the parchment paper.  I get about 6 out of this recipe, so three on each pan. 
8.  The trick is to evenly spread the batter in a circle.  And as Lauren states, keep the batter compact - there should be no parchment showing through any area of the tortilla.
9.  Bake for 17 minutes.  After they bake, I flip mine over and give them another 2 minutes.  
10.  Remove from parchment and transfer to a cooling rack.  

Notes:
*I prefer to make these earlier in the day.  I store them in the fridge and simply heat on a pan before I serve.
*I cannot offer any subs for the eggs, and I've only made these with eggs.  
*The cauliflower is not overwhelming and they don't taste to "eggy" either.   
Shared on: Allergy Free Alaska 
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19 comments:

  1. Lauren @ Empowered SustenanceSeptember 21, 2013 at 11:54 AM

    These look great and thanks for sharing your twist on the recipe! So glad you like these!

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    1. Thanks Lauren. :-)

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  • Any idea if they freeze well for making bulk batches?

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    1. Hi Michelle,

      You know, I don't think eggs freeze well, do they? I've never had to freeze anything egg-based. My advice would be to make a batch and try one out in the freezer and see how it works when thawed. Let me know how it works for you!

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  • Cassidy StaufferOctober 1, 2013 at 6:36 AM

    Hi Amber! I made these last night and they were delicious! I don't think I got all of the water out of my cauliflower but we still LOVED them! Thanks for always sharing such wonderful recipes :) It's hard to find a grain free tortilla that's not nut based (like mine)!

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    Replies

    1. Oh wow, thanks, Cassidy. They can certainly be tricky. So glad you enjoyed them. Thanks for sharing.

      xo,
      --Amber

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  • Can frozen cauliflower be used for these?

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    1. They key to this recipe is shredding the raw cauliflower in the food processor, then steaming. Once I tried to steam whole cauliflower and then squeeze the liquid out and it did not work. So I am thinking this may not turn out with the frozen, but I cannot be for sure. I think they may be a little too watery, but give it a try. My only suggestion is that you need to squeeze out ALL the liquid. This recipe will not work with a mixture that is too wet. So I hope this helps. Thanks.

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    2. I made this tonight with the frozen cauliflower. I let I thaw in a colander for a few hours and then spread them on a kitchen towel overnight. Then I pulsed them in the food processor in 2 batches. Then I proceeded to squeeze out all moisture with about a million paper towels! I skipped the steaming part cause I figured it had been blanched before freezing. I followed the rest of the recipe as written and am pleased with the results, thanks for the recipe! I will definitely be making these again.

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  • Has anyone tried adding other veggies to them like spinach or kale? Also they should freeze well since the eggs are mixed into an already cooked item. FYI- You can freeze egg yolks, you just have to add a bit of salt (for savoury) or sugar (for sweet) to them and mix them up to be used in recipes...whites freeze without any difficulty and can be soft to stiffed whipped after defrosting. I have done both.

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  • How long will these last in the fridge?

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    Replies

    1. 3 to 4 days.

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