Grain-Free Tortillas (Paleo) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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adapted from . Ingredients:
3 cups packed raw riced cauliflower |
1 whole egg |
4 egg whites |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375F, line a baking sheet with parchment paper and grease the parchment (do not leave this step out!).
2. Pulse the cauliflower in a food processor until is resembles rice, you need 3 cups, packed.
3. Add the riced cauliflower to a medium pot and cook over medium heat for 6 minutes, stirring occasionally.
4. Remove from heat, poor into a kitchen towel and carefully wring out as much water as you can. (I wear kitchen gloves to do this because it is very hot!).
5. Place cauliflower into a bowl and add salt, whole egg and egg whites. Mix well.
6. Spoon mixtures onto prepared baking sheet and carefully spread into a 6 rounds (I made these in two batches, putting only 3 tortillas on the baking pan at a time.).
7. Place in oven for 10 minutes. Remove from oven, flip with a spatula and bake for another 5 minutes.
8. They are done when they come out of the oven but if you want some grill marks you need to heat up a pan on the stove, grease it with some ghee or butter and place each tortilla on the pan pressing it down with a spatula. *The pan must be very hot to give good marks!
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