Grain Free Cauliflower Tortillas

I can’t live without tortillas. Period, the end. 

Seriously though, tortillas are a staple in my house, so whole 30 months were difficult until I made these grain free tortillas. I still make these tortillas on non whole 30 months too because it turns out my mom has a corn allergy, and since we are both gluten free, she basically can’t eat tortillas anymore. I can’t even bare to think what living without tortillas is like, so I’ll make some of these cauliflower tortillas to bring to her every now and then.

Taste wise, these aren’t exactly like corn tortillas, but once you load them up with your favorite taco fillings, you can hardly tell. The hint of lime in these tortillas really help with the taste, be careful not to add too much lime or it can overpower the flavor. They are soft and pliable, something that I feel is very important in a tortilla. These tortillas can be a little time consuming, but you always can make a lot at once and store them. The following recipe yields about 4-6 tortillas so you can always double the recipe and stock up on them!

Ingredients

• 1 medium head of cauliflower
• 1 egg
• salt and pepper to taste
• juice of 1/4 a lime

Chop your head of cauliflower up and place in food processor. Process the cauliflower to be slightly finer than cauliflower rice, I use the chop setting, followed by the dough setting on my food processor. Place your riced cauliflower in a sauce pan and cover with water, then cover pan. Cook on medium heat until cauliflower is soft. Once your cauliflower is done, place some cheese cloth in a strainer and pour your cauliflower over it. I like to leave the cauliflower in the cheesecloth/strainer for a bit before I touch it to let it cool off. Once the cauliflower has cooled enough, strain out all remaining water by squishing the cauliflower in the cheese cloth. 

Now preheat oven to 375 Fahrenheit. After you have squished out as much water as possible (I don’t know a better way of putting that lol), add your riced cauliflower to a bowl and combine with your egg, once combined add salt, pepper, and lime. Once all your ingredients are combined, place rounds of the mixture on a baking pan lined with oiled parchment paper. Squish the rounds down and out to make tortilla sized rounds about 1/8 inch thick. The thickness is important, if they are too thin they wont be as pliable and tortilla-like. Place your baking sheet in the oven and cook for about 15-20 minutes, just until the edges start to brown. You can also flip the tortillas half way though if you like.  Remove from the pan with a spatula and load up with your favorite taco fillings and enjoy!