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No flour, no corn, no problem.
1 head of cauliflower, broken into florets
2 tablespoon fresh cilantro, chopped
1/2 teaspoon lime zest
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Using a food processor, pulse the cauliflower until you get a texture similar to rice.
Lay out the "rice" evenly on a rimmed baking sheet lined with parchment paper and place into the oven. Roast for 20-25 minutes, tossing every so often, until cauliflower is tender. Remove from oven and allow to cool.
Reduce oven to 375 degrees F.
Place the tender cauliflower in a dish towel or cheesecloth and squeeze out as much excess water as you can.
Transfer the drained cauliflower to a medium mixing bowl. Add the eggs, cilantro, paprika, lime zest, sea salt, and pepper.
Separate the mixture into 6-7 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make 6-7 small tortilla-sized circles. You will need to use two different baking sheets.
Bake for 8 to 10 minutes, then flip, and cook for an additional 5-7 minutes, until completely set.
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