Time: 1 hour 45 minutes
Complexity: easily
Servings: 12

This recipe is for all taco and quesadilla lovers looking to cut back on carbs. These tortillas are made with cauliflower, mozzarella, and eggs, and are thin, deliciously golden, and crispy. Make a good supply of these tortillas and keep them in the fridge or freezer to keep them on hand.

Ingredients:

• 1 small head of cauliflower
• 1.5 tbsp. grated mozzarella
• 3 large eggs, lightly beaten
• Vegetable or olive oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, tacos, eggs, mozzarella cheese

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Remove the leaves and stem from the cauliflower. Break the florets into small pieces (including any thick stem parts). Place half the cauliflower in a food processor along with half the mozzarella. Pulse until the cauliflower is rice-like. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
Step 3
• Mix the cauliflower with 1 teaspoon of salt and let sit for 10 minutes. Transfer the cauliflower mixture in several batches to a clean kitchen towel and squeeze out any excess water. Transfer to another large bowl, then add the eggs and mix.
Step 4
• Line two large baking sheets with parchment paper and grease the paper with vegetable oil. Scoop 1/4 cup of the cauliflower mixture and spoon it evenly onto each prepared baking sheet, making 6 mounds. Using your fingers, spread the mixture into neat 12-cm-wide circles (like regular tortillas), making sure there are no gaps or holes.
Step 5
• Bake, rotating the baking sheets and turning the other side halfway through, until the tortillas are firm and golden brown on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
Step 6
• To make tacos:
  
  Heat a little vegetable oil in a small nonstick skillet over medium heat. Add the tortilla and cook until heated through and browned in spots, about 30 seconds per side.
  
  To make a quesadilla:
  
  Prepare as you would a quesadilla using corn or wheat tortillas.

Votes: 4