Cauliflower Tortillas Recipes

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HOW TO MAKE CAULIFLOWER TORTILLAS - RECIPE WITH 4 INGREDIENTS



How To Make Cauliflower Tortillas - Recipe with 4 Ingredients image

An easy cauliflower tortillas recipe with just 4 ingredients! These cauliflower wraps can bend without breaking. Perfect for low carb quesadillas!

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 40m

Number Of Ingredients 11

1 1/2 lb Cauliflower ((florets only - about one large head))
3 large Egg
3/4 cup Mozzarella cheese ((shredded))
1/2 tsp Sea salt
1/2 tsp Xanthan gum
6 tbsp Mayonnaise
2 tbsp Jalapenos in water ((from a jar, minced, with liquid included - equivalent to 2-3 slices + liquid))
3/4 tsp Paprika
1/2 tsp Garlic powder
Cayenne pepper ((to taste))
1 1/2 cup Cheddar cheese ((shredded))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with parchment paper.
  • Pulse the cauliflower florets in a food processor until they are the consistency of rice. (Use the grate attachment if you have one.)
  • Transfer to a large bowl and microwave on high for 8-10 minutes (or steam using your favorite method), until cooked. Cool until the cauliflower is cool enough to handle. Transfer to a cheese cloth or towel and squeeze tightly to get rid of as much extra liquid as possible. It should be dense and clumpy.
  • Switch the food processor to the S blade and place the cauliflower back in. Add the eggs, mozzarella and salt. Process until smooth.
  • Sprinkle the xanthan gum on top (do not dump it in one clump). Process until smooth.
  • Drop the cauliflower mixture into six areas on the lined baking sheets. Use a spatula or the back of a spoon to spread into thin circles. Bake for 8-10 minutes, until the edges are dry and the bottom is golden. (If both baking sheets don't fit in the oven side by side, do one at a time.) Carefully flip over, then bake for 4-6 more minutes. Cool for 10 minutes before moving.
  • To make the sauce, whisk all ingredients in a small container. Cover and refrigerate to allow the flavors to develop (you can do this overnight if you have time).
  • Spread a tablespoon of the sauce over each cauliflower tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top. Fold in half.
  • Heat an oiled pan over medium heat. Place two folded quesadillas in the pan. Fry for a couple of minutes, until browned, then flip and repeat on the other side. Repeat with the remaining quesadillas.

Nutrition Facts : Calories 108 kcal, Carbohydrate 7 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 114 mg, Sodium 337 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

CAULIFLOWER TORTILLA RECIPE



Cauliflower Tortilla Recipe image

The Cauliflower tortillas, are soft, grain free and delicious! You can use them as a wrap, taco shell, and burrito. These nifty tortillas made out of cauliflower are great if you eat gluten-free. I turned this incredible cauliflower into soft thin tortillas. And then I used them as soft tacos shells. Loaded it with soya granule bhurji, this definitely was a filling dish. Go ahead and wrap up anything you prefer, you're getting a big dose of nutrition. Cauliflower is an amazing vegetable. There are so many ways to use cauliflower. The only limit is your own mind. You can transform this normal vegetable into almost anything. Cauliflower rice, cauliflower bread sticks, cauliflower cheesy balls, cauliflower tortillas and even cauliflower lasagna strips. These Cauliflower tortillas can be used to make Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe or Tacozza - Tacos with Refried Beans and Oregano Here are more recipes made with cauliflower Cauliflower And Broccoli Au Gratin Pepper Cauliflower Recipe Cauliflower Thoran Recipe Roasted Cauliflower Recipe

Provided by Jyothi Rajesh

Time 45m

Yield Makes: 4 Servings

Number Of Ingredients 4

1 Cauliflower (gobi)
1 Whole Egg
Salt , to taste
1 teaspoon Black pepper powder

Steps:

  • To begin making the Cauliflower Tortilla Recipe, wash the cauliflower head and cut them into large florets.
  • Grate the florets and place the grated cauliflower in perforated plate and steam in a steamer for about 15 minutes. Once the grated cauliflower florets are steamed, allow them to cool.
  • While it is cooking, preheat the oven to 180 degree centigrade.
  • Once cauliflower has cooled spoon the cooked cauliflower in center of a cloth and wring out the water. You need to remove as much moisture as possible from the cauliflower.
  • Transfer the dry cauliflower into a clean dry bowl. Add egg, salt and pepper powder, whisk well to combine.
  • Transfer one portion of the mixture, onto a baking sheet lined with parchment paper (a good quality one). Spread the mixture with your fingers into tortilla shape. You can make the cauliflower tortillas thick or thin as per your preference.
  • Bake the cauliflower tortillas in the preheated oven for about 10 minutes. Then flip the tortillas and continue to bake for another 7 to 8 minutes.
  • Once they're done place them on a wire rack to cool.
  • Serve the Cauliflower Tortillas topped with your favorite filling and serve immediately for a wholesome gluten free weeknight dinner.
  • Here is the recipe to make a Soy Bhurji Filling: To make soya bhurji filling, first heat oil in a pan, add onions and saute until they turn translucent. Next add ginger garlic paste and cook till the saw smell of the paste is gone.
  • Add green chilies and tomatoes and cook till tomatoes are soft.
  • Add red chili powder, coriander powder, turmeric powder, roasted cumin powder and salt mix well. Finally add soya granules (pre soaked in water). Cook for 5 minutes on low heat. That's it, Soy Bhurji is ready!
  • These Cauliflower tortillas can be used to make Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe or Tacozza - Tacos with Refried Beans and Oregano

CAULIFLOWER TORTILLAS



Cauliflower Tortillas image

Rejoice, lovers of tacos and quesadillas who are also aiming to cut carbs! Make a nice big stash of these cauliflower tortillas, and keep them in your fridge or freezer for any time the craving strikes.

Provided by Food Network Kitchen

Time 1h45m

Yield 12 tortillas

Number Of Ingredients 5

1 small head cauliflower
1 1/2 cups shredded mozzarella
Kosher salt
3 large eggs, lightly beaten
Vegetable or olive oil, for greasing and frying

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
  • Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
  • Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
  • To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
  • To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.

EGG FREE CAULIFLOWER TORTILLAS



Egg Free Cauliflower Tortillas image

These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other.

Provided by Jen

Categories     Basics

Time 40m

Number Of Ingredients 7

1 small head of cauliflower or 3-3/4 cups cauli rice
1/4 cup avocado oil
1/2 cup water
1/2 cup blanched almond flour
1/2 teaspoon salt
1/2 cup arrowroot flour
2 flax eggs (instructions below)

Steps:

  • Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  • Make the flax eggs by adding two tablespoons of ground flax seeds into a small cup or bowl and stir in 1/4 cup filtered water. Let sit for about 10 minutes.
  • If using a whole head of cauliflower, cut into small florets and process in the food processor until you have a rice like texture. If using cauli rice, add to food processor.
  • Add water and oil and pulse in the food processor until you form a mush that looks like mashed potatoes.
  • Add the salt and flours and pulse until blended.
  • Pulse in the flax eggs until mixed.
  • Scoop tortilla mix onto lined baking sheets in desired sizes.
  • Bake on 400 degrees, on center rack, for 20-25 minutes, until slightly golden on top.

Nutrition Facts : ServingSize 1 tortilla, Calories 147 calories, Sugar 6.6g, Sodium 255mg, Fat 9.1g, SaturatedFat 1g, TransFat 0g, Carbohydrate 15.1g, Fiber 2.1g, Protein 2.4g, Cholesterol 0mg

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