As you can see, the batter is fairly loose, sort of like a cross between pancake batter and cauliflower crust dough. You may feel that it looks a bit “chunky” but don’t worry, the bits and pieces literally disappear as the tortillas cook.
You should have enough batter to make 4 tortillas if you use half a cup per tortilla and cook them in a small 8″ skillet.
You’ll want to spread that batter rather thinly, all the way to the edge of the pan. Oh, and don’t you go cook this over supersonic high heat, you’d only end up burning them.
3 minutes on this side over medium heat should do the trick.
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 cauliflower tortillas in the pan until nice and brown on both sides Serve immediately
I make lettuce wraps often, so I thought to use lettuce as my taco shell for these paleo fish tacos. I really had a craving for fish tacos the other night, but wanted to spare myself the carb count in a traditional tortilla
Savvy Wife, Healthy Life | Just a regular working mom sharing my advice, thoughts and healthy living ideas as I journey through parenthood.