Cauliflower Tortillas and Breakfast Burritos

cauliflower tortillas

About 8000 years ago someone amazing figured out that if you grind up wheat you can get flour out of it and make delicious things. The original tools used to perform this task were made of stone, and they continued to be made of stone until the 19th century when Europe’s Industrial Revolution instigated the use of metal in mills to grind wheat. Unfortunately, these “modern” processes also take away flour’s greatest, most nutrient-rich components (the germ and bran of the wheat). As usual, I am convinced that the Romans had everything solved perfectly as they used animals or water to power a stone which ground the wheat, leaving the nutrient-dense parts intact… but that is a story for another day!

cauliflower tortilla

Alas, here we are, with a new, cautionary tale every day that demonizes flour and gluten. While I do detest this slander and mourn the loss of my favorite ingredient’s good name, it has lead us to some interesting and exciting discoveries. When we ask the question: what can I use instead of flour, we get many answers (some more disgusting than others). So far, my absolute favorite answer is: cauliflower!

We have made muffins and pizza crusts out of cauliflower with great success. Our most recent use of this oddball veggie is for tortillas. For anyone concerned with calorie or carbohydrate counts, flour tortillas are basically a no-go. They are extremely compact and therefore calorie-dense, it’s just not worth it. However, these cauliflower tortillas make for a darn good substitute. They are only 28 calories per tortilla, with 1.5 grams of fat and carbs, but a whopping 2.3 grams of protein! While they do break apart more easily than traditional flour tortillas, they are much more moist and flavorful. If you’re okay eating your burrito open-faced, it shouldn’t be a problem at all.

cauliflower tortillas

As for the process of making them, as far as I can tell they do require a blender. You need to rice the cauliflower, and although I’ve read that you can do that with a grater, it sounds messy and frustrating to me. With the food processor, it doesn’t take but an hour or so to make and bake them, totally worth it!

Cauliflower Tortillas

makes 6-7 tortillas

Ingredients
1 head cauliflower
2 eggs
1 teaspoon salt
1 teaspoon pepper

additional items
blender
cheese cloth or tons of paper towels
parchment paper

cauliflower tortillas

Loosely chop the cauliflower, discarding the green stems and leaves.

Place the cauliflower in a blender with one cup of water. Blend it until it looks almost like disintegrated styrofoam floating in the water (that’s a weird simile, but that’s what it will look like). Scoop the cauliflower out and drain it on paper towels or through a cheese cloth. You want to get it as compact as possible. Place it on a plate and microwave it for ten minutes.

When it is done cooking, take it out and carefully drain it again. I took my time with this, as the cauliflower was still very hot from the microwave. I used a combination of paper towels and a cheese cloth to get it (again) as compact and dry as possible.

Measure out two cups of the mixture (this should be essentially all of the riced cauliflower). Combine it with the eggs and spices in a medium-sized bowl.

The mixture should look like thick grits. Cover a baking sheet with parchment paper and carefully shape six or seven tortillas. We used a heaping 1/4 cup of mixture for each tortilla and pushed it into a circle with the bottom of the measuring cup.

Preheat the oven to 400°F. Bake the tortillas for ten minutes. After the first ten minutes, very carefully peel up each tortilla and flip it over. They are fairly fragile, so you want to use the biggest spatula you have! Bake them for ten more minutes or until they are dry and browned! Let them cool thoroughly before enjoying them!

Try not to stack them before they are cooled, as they will stick and break apart. You can treat these like any tortilla, except they don’t wrap up as well because they break apart. If you want to add some extra crispiness and a buttery flavor, you can heat them up in a skillet with some butter! We made breakfast burritos and just enjoyed them open-faced, more like tacos! (Pictured below: open-faced breakfast burrito. Scrambled egg whites with soy sausage, shallots, shredded pepper jack cheese, chipotle mayo, and parsley. All on a cauliflower tortilla!)

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