So, last month, I did the whole 30 diet, where you eliminate gluten, soy, dairy, all sugars minus fruit, (hmmm.. am I missing something.. because it seemed like a lot more..) and let me tell you, it was challenging at times (every time I passed a star bucks) but very rewarding, and I could see a huge change in my body. The diet really forced me to get creative in the kitchen and try different recipes and use foods in ways I never would have thought of. Like cauliflower tortillas…(who thinks of this stuff?!) But you guys, my whole family really enjoyed trying all these crazy recipes, and some of them are sticking around, even though my whole thirty month is over! I shared the sweet potato toast here and I hope some of you tried it, and loved it! (tell me what you thought!?) So, this was another popular recipe, so I though I would share it as well. Happy Friday, you guys! Have a great weekend, and enjoy!
1 head of cauliflower
juice of 1 lime
handful of cilantro chopped
salt and pepper to taste
Preheat oven to 375 and line 2 cookie sheets with parchment paper.
In a blender or food processor, pulse cauliflower (in batches) until it becomes a rice constancy.
place in a microwaveable bowl, and microwave for 3 minutes, stir and microwave another 3 minutes. (this helps to draw out the moisture)
Place in a cheese cloth (or paper towels) to remove excess water. (you have to really squeeze the water out)
Place back in bowl, add whisked eggs, lime juice, cilantro and salt and pepper. Mix until well blended.
Form a palm size ball of mixture, squeezing out any extra liquid, press out on cookie sheet, forming a thin tortilla size shape. (this part is kinda hard to explain, but once you start, you’ll get the picture!)
After you’ve used all your mixture (definitely takes 2 cookies sheets sometimes 3) bake tortillas on each side for 15 to 20 minutes until they start to brown, and crisp up around the edges. (they may take longer depending upon your oven)
Once they are done, you can serve as is, or in a cast iron skillet, heat a little oil (we use sunflower seed) on medium/high heat, and place tortillas in skillet (flipping) for more crispiness.
We ate ours with fajita topping one night, and Italian sausages with fried onions and peppers another night. We are excited to try fish tacos with them next! If you have any questions, please leave a comment, and I’m happy to help. Enjoy!