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.”
So I thought I’d share a recipe for my almond flour tortillas. The tortillas themselves are Specific Carb Diet Friendly, but the filling is not, (because it has quinoa)
I remembered seeing a couple of recipes for cauliflowertortillas over the Internet, but all of them called for baking and I felt that would take too long for my taste, so I thought I would take more of an omelette-slash-pancake approach and see where it would take me
not SCD), this would be great topped with tortilla chips. Also, since the two diets are similar, there will be a lot of overlap, and I’ll clearly label the recipes that are also BED, or can be modified for the BED
Gluten Free, Vegan, BED, SCD. Well, our time up North is slowly winding down. It’s been a good couple weeks, getting the house put back together after the fire back in May
Big day here today…you know why. It’s Postcard Day. That means that I’m sending out picture postcards letting agents and casting directors know that I’m back in town and ready
Well here we are at the end of another week. How was it for everyone. Things in NYC are going great – although I was sick yesterday and today, so I’m afraid it’s going to be a pretty slow weekend
Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture
Add in all the remaining ingredients except the tortillas. Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips
This time I used cauliflower to make tortilla and they turned out very good. Cauliflower is a nice vegetable and it can be used in so many different ways
Put a tortilla on top of the beef mixture. Repeat with the remaining two tortillas and the beef. Sprinkle the shredded cheese on the tortilla and cover with thin foil
Grate the cauliflower fine and put it in a bowl In the microwave for 4 minutes (stir after 2 minutes) or let cauliflower steam for 5 minutes Pre-heat the oven at 400℉ / 200℃ Put the cauliflower in a kitchen towel and squeeze out all of the moisture. Transfer the cauliflower into a bowl and stir through thoroughly Whisk two eggs in a separate bowl Add about half of the egg mix to the cauliflower and stir Add the remainder of the eggs to the cauliflower and mix some more Put parchment paper on baking tin Shape the cauliflower into a tortilla using a spoon Bake in the oven for 20 minutes Remove from oven and let is cool slightly Heat a non stick pan to medium heat (no oil or butter required) Bake the cauliflowertortillas in the pan until nice and brown on both sides Serve immediately
The inspiration for this GF Cauliflower Cheese Bread is my daughter. I have made a few recipes I found on these sites including CAULIFLOWER BREAD GRILLED CHEESE and GLUTEN FREE COD CAKES to name only a couple recipes
Serve in warm tortillas with desired toppings (tomatoes, sour cream, cheese, cabbage, avocado). Sautéed Cauliflower Tacos are a delightful and satisfying vegetarian meal for whole family
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