Cauliflower Tortillas/Wraps
Ingredients
1 head of Cauliflower, cut up and stems removed
2 large Organic, Pastured Eggs
½ teaspoon Oregano, dried
½ teaspoon Paprika
Sea Salt to taste
Black Pepper, freshly ground, to taste
Directions
1. Preheat your oven to 375 degrees
2. Using a blender or a food processor, pulse the cauliflower until you get a texture finer than rice
3. Steam the “riced” cauliflower over boiling water for 5 minutes
4. Place the steamed cauliflower in a dish towel and squeeze out as much excess water as you can
You might want to let it cool for a few minutes first, so you don’t burn yourself
5. Get out a lot of water
Be really aggressive about squeezing it, or you’ll end up with soggy tortillas later
6. Transfer the cauliflower to a bowl
7. Add in the eggs, oregano, and paprika, and season to taste
You can use any spices you like
8. Separate the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles
9. Place in the oven and bake for 8 to 10 minutes; then flip and cook for another 5 minutes
10. Reheat in a pan placed over low heat when ready to serve