glutenfreehappytummy

Cauliflower Tortilla Tacos! GF, V, BED, SCD!

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5 tortillas)
1/2 head of cauliflower, riced (1 1/2 cups packed after riced and wrung dry)
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp salt
salt
1 red pepper, chopped
chopped
1 red onion, chopped
3 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp oregano
salt and pepper
and pepper
1 cup baby spinach
1 tomato, chopped (BED omit)
1 green onion, sliced thin
1 avocado, mashed
1 Tbsp red onion, finely minced
1 garlic clove, grated
1-2 Tbsp Cilantro, chopped
5 sheets of parchment paper the size of a baking sheet and cut them in half. Put 1/4 cup of your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON. Repeat 4 more times. Bake as “parchment sandwiches” for 13-16 minutes, until golden brown and pulling away from the parchment. When you take them out of the oven, immediately fold in half, so they set in a “taco shape.”