Awhile back I did a post on Low Carb “Veggie Crusts and Shells”. I’ve been tinkering with that recipe recently. I made some cauliflower “tortillas” which I then chilled for a couple of hours in the refrigerator. The chilling really kept them together, and I was able to fry them up like a regular tortillas and make some quesadillas with them. Delicious!
Here is the original recipe for the tortilla. Instead of flour, I used some Panko crumbs for more crunch, and I added chopped onion and a sprinkle of cumin and chili powder before mixing.
Raw – I cut it in half before cooking
Cooked-I then chilled this for a few hours
Filled with refried beans and cheese
Yum!
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