• Ananda



1 head cauliflower

2 large eggs

1/4 cup cilantro

Juice from 1/2 lime (add zest for more lime flavor)

Salt and pepper to taste


  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper

  2. Trim cauliflower, cut into small uniform pieces and pulse in a food processor in batches until you get a couscous-like consistency. Should make about 2 cups packed.

  3. Place cauliflower in a microwave safe bowl and microwave for 2 minutes. Stir and microwave again for 2 more minutes. Place cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Careful, it will be hot.

  4. Whisk eggs, add cauliflower, cilantro, lime, salt & pepper and mix until well combined. Use your hands to shape 6 small tortillas on parchment paper.

  5. Bake for 10 minutes. Carefully flip each one and return to oven for 5 – 7 minutes until completely set. Place on wire rack to cools slightly.

  6. Heat a med-sized skillet on medium. Place baked tortilla in pan, pressing down lightly and brown 1 – 2 minutes. Repeat.

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