A friend recently shared this recipe from Happy Chomp for Cauliflower Taco Shells and I had to try it! We were so excited about the results, I totally blanked on taking pics to share! This recipe and process is similar to making a cauliflower pizza crust and again shows the magical power cauliflower! (Yes, I just said that!) Perfect timing for Cinco de Mayo!
Serves: 2-3
Time: 30 minutes
Ingredients:
1 medium head of cauliflower (all the flowerets)
3 eggs OR 4 egg whites
Instructions:
Preheat oven to 375 degrees
Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture
Microwave the cauliflower for 5 minutes, stirring a little halfway through
[If you don’t want to use a microwave for Step 3] Move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning. Keep in mind that you will have a bit more water to squeeze out.
Place the now-cooked cauliflower in a kitchen towel, that is on top of a seive, on a bowl. Make sure to drain as much exces water as possible.. there is surprisingly A LOT of water in cauliflower
Mix the drained cauliflower and eggs until smooth
Place the mixture on a baking sheet into circles at about 1/4” thick.
Bake for 10 minutes. Flip. Bake for another 5-7 minutes. This is important to dry out the tortilla
Move the tortillas to cooling rack to cool, so the bottom does not become soggy
For the pictures to help with the process and more great recipes click here.
