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Mexican | |
| �� head cauliflower �2 large eggs �� cup chopped fresh cilantro �Juice from � lime �Salt and pepper, to taste | |
| Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.rWhat do you think? Trim the stalk from the florets and save it for some cauliflower Alfredo sauce. Cut the florets into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.r3 Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. The cauliflower will be very hot; do not burn yourself.rWhat do you think? In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt, and pepper. Mix until well combined. Use your hands to shape 6 small �tortillas� on the parchment paper.rWhat do you think? Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.rWhat do you think? Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas. | |
Unrated | |
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