Cauliflower Tortillas

Ingredients

• Cauliflower

  Raw

  ¾ head medium or 441g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. *This recipe is gluten-free!* Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. Use a food processor or box grater to chop the 3/4 of a head of cauliflower into cauliflower "rice" (rice-sized pieces). Once it's riced 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. Be careful not to burn yourself, as this will be very hot. Squeeze out as much water as you can.
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. Mixture will be a bit runny.
5. Spread mixture onto a baking sheet into 6 small fairly flat circles. 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.
6. Once they're done place them on a wire rack to cool slightly. Heat a medium sized nonstick pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking on each side. Serve hot.

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