HOW TO MAKE CAULIFLOWER TORTILLAS - RECIPE WITH 4 INGREDIENTS
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
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
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
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
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
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
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
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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- First, preheat the oven to 400°F. Line a rimmed baking pan with a large sheet of parchment paper. Then, set it aside.
- Using a high-powered blender or food processor, process the cauliflower florets until they form a texture and look similar to cooked white rice. Don't overprocess, or you will accidentally make mashed cauliflower instead - delicious, but not what we need for tortillas.
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- Divide the cauliflower into florets. Roughly chop the tender part of the stems (discard the tough and leafy parts).
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- Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
- Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
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- Preheat oven to 375°F. Place cauliflower into food processor and pulse until you have crumbs about half the size of a grain of rice.
- Place cauliflower into large microwave-safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).
- Stir to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.) Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
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