Cauliflower Tortillas

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

by Slim Palate on 25 April, 2013 in Recipes, Savory

Cauliflower is so incredibly versatile in the kitchen. Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible.

Disregarding my misadventures with combustible cauliflower , I do actually really enjoy the taste of cauliflower. At least I do now, and I’m not certain why. I just started eating it out of no where along with other vegetables and now I fully enjoy all of the vegetables under the sun. Even the ones not directly under the sun. Can’t leave out root vegetables right? Even if you don’t like cauliflower or have someone that doesn’t like cauliflower in your home I can tell you now that this actually doesn’t taste like cauliflower at all. It doesn’t taste eggy in my opinion either.

I personally don’t like something that tastes too eggy if it’s not an egg dish. So this one definitely hits all of those notes. Now when I discovered this beautiful concoction you should have seen the look on my mom’s face and mine. Silence fell upon the room as we slid the golden, warm and soft beauty out of the pan from browning and me and my mom looked at each other at the same time with wide eyes and expressions of befuddlement painted on our faces. It actually looked like a tradition soft tortilla.

Ironically the drained cauliflower kind of looks like fresh masa flour as well. I personally prefer lettuce wraps because they are fast and easy. But if you’re ever looking for a change of pace this is an excellent way to get your veggies in and have a nice soft and warm tortilla at the same time. That’s a win win in my book. I made these for a recipe for carnitas that I was working on and they went so good with them. Nice crispy and delectable pieces of pork on top a soft tortilla with fresh chopped onions, creamy fresh made grass fed sour cream, my special guacamole, some tangy grass fed Queso Blanco, and finished with some fragrant chopped cilantro.

I loaded those gorgeous things up and I suggest the same. Luckily they hold a bunch of toppings and ingredients pretty well so don’t be afraid to bulk up on toppings.  And everyone would have been none the wiser to the fact that they were also get a dose of cauliflower in that. At least we can hope that they don’t know they are eating paleo tortillas.

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

4.8 from 19 reviews

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Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Notes

As it turns out Empowered Sustenance did a recipe that was similar to mine and she did it before me! I suppose great minds think alike. Also if you don’t know what to serve with these my favorite things that I’ve made with them so far are my Carnitas and Huevos Rancheros.

Strawberry Shortcake Cupcakes

Ingredients (yields 1 dozen) 2½ cups blanched almond flour ¾ teaspoon baking soda ¼ teaspoon sea salt 2/3 cup honey 1/3 cup coconut oil, melted 4 large eggs, room temperature 1 tablespoon lemon juice 2 teaspoons vanilla extract ½ teaspoon lemon zest ½ cup finely chopped strawberries Frosting 2 egg whites, room temperature 1/3 cup honey ¼ teaspoon lemon juice or vinegar 1½ tablespoons strawberry preserves (freshly pureed strawberries will work too)

Directions

Preheat the oven to 325 degrees F.

Line a standard muffin tin with baking cups.

Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth.

Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.

Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way full.

Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.

Let the cupcakes cool completely on the counter before frosting.

Frosting

Once the cupcakes have cooled, make your Italian meringue.

Bring your honey to a boil in a saucepan over medium-high heat.

Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see soft peaks.

With the beaters or mixer running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.

Gently fold in the strawberry preserves. Put the frosting into a piping bag for a pretty design, or spread onto cupcakes with a knife.

Tips

* For easier separation, separate the whites from the yolks when they are cold.
* Meringue will not stiffen if you use a dirty bowl (usually because of leftover oil) or let any of the yolk get in with the whites
* Over beating will cause the meringue to fall. Stop once you can lift the beaters out and see stiff peaks.

* The frosting needs to be piped immediately and is best served immediately as well. Once it’s on the cupcakes though, it will hold up in the refrigerator for 24 hours.

Kale

Ingredients:
1 bunch of kale (or for lazy cooks like me...1 bag of washed and cut kale at Trader Joe's)
½ cup of quinoa, cooked
1 cup corn salsa (recipe below)
½ cup red cabbage
¼ cup candied walnuts
1 cup ginger papaya dressing (recipe below)

Steps:
1. Prep Kale-This is key!  Kale needs to be "marinated" beforehand so it's not so tough.  First remove spines and chop into bite-size pieces.  Rinse in cold water and dry (or use handy salad spinner).  Put in large bowl and mix in dressing and quinoa, making sure everything is coated.  Refrigerate at least 2 hours but overnight is ideal.
2. Before serving, top kale with corn salsa, cabbage, and walnuts.  You can drizzle a little more dressing on top for extra flavor

Ginger Papaya Vinaigrette 
1 Tbs fresh ginger root
½ cup lime juice (I used some lemons too cuz I ran out of lime)
1 cup fresh papaya
¼ cup rice vinegar
½ Tbs sea salt
1 cup canola oil (original recipe called for 2 cups...um totally overboard)
½ cup evaporated cane juice or granulated sugar

Steps:  Peel ginger root and papaya, combine with all ingredients to blender (except oil) blend until smooth. Slowly drizzle oil while continuing to blend until dressing emulsifies, add to container and
refrigerate

Corn Salsa
2 Roma tomatoes, diced
1/3 cup red onion, diced
1/4 cup cilantro
1 cup roasted corn (lazy cooks get the frozen bag at Trader Joe's and thaw the amount you need before making the salsa)
1/2 tsp sea salt
1/2 tsp black pepper
2 Tbsp lime juice

Coconut-Dill Veggie Dip

Ingredients

• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon yellow mustard seed, ground
• 1/4 teaspoon dill (fresh is best, but dried dill weed will work just fine)
• top half of a 15 ounce can of coconut cream (make sure you don’t shake it up before opening; you want to use the top half of the can b/c that’s where the most fat/cream/pulp has settled–if you use too much of the liquid below it, the dip will be too runny to dip veggies into)

Method

1. Combine spices in a mini bowl.
2. Scoop out of the can into a small bowl the top half of the coconut cream. 
3. Blend the spices into the coconut cream.
4. Chill for about 5 minutes in the refrigerator.
5. Serve and enjoy!

Better For You Chocolate Chip Cookies (grain free, gluten free, dairy free, refined sugar free)

Makes about a dozen

Adapted from Detoxinista

• 1 cup raw almond butter
• 1/4 cup raw honey (you can use slightly more or less based on your preference)
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup Enjoy Life chips (more/less if you like)

1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.

2. In a bowl, whisk all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.

3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn't spread a lot.

4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they "set up" right.

5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.

No Sugar Strawberry Freezer Jam

Yield – Four 8 oz. containers
Preparation Time – 20 minutes
Cooking Time – 0 minutes

Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)

Directions
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.

Cauliflower Pizza

Sweet Potato, Goat Cheese and Kale Pizza

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Sweet Potato, Goat Cheese and Kale Pizza

Cauliflower Crust

2 cups cauliflower, grated or food processed into rice size pieces

1 cup mozzarella cheese, grated

1 egg, beaten

1 garlic clove, minced

1 tsp. oregano

1. Coat a cookie sheet with a thin layer of olive oil.

2. Spread grated cauliflower across oil-glazed cookie sheet and bake in oven at 400 degrees F for 15-20 minutes.

3. In a bowl, mix cauliflower, cheese, egg, garlic and oregano until well combined and dough-like in texture.

4. Spread mixture onto a parchment paper-covered pizza pan and create a circular crust. Bake at 400 degrees F for 25 minutes.

Sweet Potato, Goat Cheese and Kale Pizza

1 sweet potato, medium-sized

2 cups kale leaves, chopped

2 tbs. goat cheese, crumbled

2 garlic cloves, minced or smashed and chopped

pinch of salt

1. Bake sweet potato in oven at 400 degrees for 1 hour, or until well done.

2. Heat 1 tbs. of olive oil in frying pan and saute kale until wilted, about 5 minutes. Set aside.

3. Remove sweet potato from skin and mix in a bowl with salt.

4. Spread sweet potato mash onto pizza crust and top with garlic.

5. Sprinkle goat cheese and kale on top of potato layer.

6. Bake in oven at 350 degrees for about 10-15 minutes.

7. Let cool for 5 minutes. Slice, serve and enjoy.