Description
Simple and fulfilling cauliflower tortillas that are paleo-friendly, gluten-free, and versatile for any meal.
Ingredients
- 2 cups minced raw cauliflower (very finely chopped, like flour)
- 1 cup cassava flour
- 1/2 teaspoon sea salt (optional)
Instructions
- Mince the cauliflower in a food processor until it reaches a fine, flour-like consistency.
- Transfer the minced cauliflower to a clean towel and squeeze out any excess water.
- Return the dried cauliflower to the food processor and add cassava flour.
- Process for 2-4 minutes, shaking the food processor as needed, until a dough-like consistency forms.
- Divide the dough into ten pieces and roll each piece out into approximately 5-inch tortillas, about 1/4-inch thick.
- Heat your skillet over medium heat. Lightly drizzle olive oil to coat the surface.
- Cook each tortilla for about 1-2 minutes on each side until golden brown.
Notes
Experiment with seasonings like garlic powder or cumin for added flavor. Adjust cassava flour as needed for dough consistency.
