Whether or not you follow food fads, these “paleo” cauliflower tortillas are a magic gluten-free alternative to wheat flatbreads that taste amazing too! And they’re a great way to use up excess garden cauliflower harvests this time of year too. The recipe is featured in our 2019 Kitchen Garden Calendar, out now!
Cauliflower Tortillas Recipe
- 1 head of cauliflower, cut up and stems removed
- 3 large eggs
- 4 cloves of oven roasted garlic
- Sea salt and freshly ground black pepper
- ½ tsp. of paprika, oregano, cumin or spices of choice (optional)
- Preheat oven to 180°C.
- Blend the cauliflower in a blender or food processor until the texture is finer than rice.
- Steam the riced cauliflower over boiling water for 5 minutes.
- Allow to cool a little and then squeeze out as much excess water as you can in a tea towel or cheesecloth (can be done in advance and left to drain).
- Transfer the cauliflower to a bowl, adding in eggs and season to taste.
- Divide the mixture into 6 or more balls of equal size. Spread each ball out on baking paper on a flat oven tray.
- Place in the oven and bake for 8 to 10 minutes, then flip and cook for another 5 minutes.
- Delicious with oven roasted vegetables and aioli or pesto
- Mexican bean mix with sour cream
- Topped with ratatouille and grated parmesan
- For breakfast with sautéed mushrooms and poached eggs
For more seasonal garden recipes check out the 2019 Pip Kitchen Garden Calendar, with 12 months of recipes from Stephanie Alexander, Milkwood Permaculture, Grown & Gathered and many more, plus a “sow when” guide and moon phase garden calendar.