Over the years of our special diet, we have gradually lessened and lessened the amount of grains we eat. At the same time, we have switched our brains off of that once prominent desire for a bread every day or even at every meal. Now ~ even though we don’t feel deprived of our breads, we certainly ENJOY a bready texture every now and again.
I ran accross the idea on another blog site, Slim Palate. I varied the method a bit, but I thought the outcome was fantastic! These cauliflower tortillas have a super-short ingredient list. I love super-short ingredient lists!
For what I would consider minimal effort (trust me, I have seen MUCH more labor-intensive tortilla recipes!), you have a grain-free bread option that tastes, to me, like pita bread. My family has taste-tested these beauties a handful of times now and they are one of those magic-trick creations – they always do a dissappearing act! Hope you enjoy.
Tools you will need:
A food processor or blender
A food net or cheesecloth
A baking sheet
Parchment Paper ~ Unbleached
Preheat oven to 375 degrees f.
2 small heads of cauliflower (you will need 4 cups of “riced” cauliflower)
4 eggs (preferably from pastured, humanely raised chickens)
2 teaspoons Real Salt Organic Seasoning Salt
Start by trimming the cauliflower to remove the stem. I used my vitamix to finely chop down the raw cauliflower into a “rice”. You could most definitely use a food processor. (I don’t own one.)
Next, place the cauliflower in a large stock pot and add a cup or two of water. Bring to a boil, then cover, turn off your heat, and let sit for 5 minutes, just to soften the tough cauliflower.
Next, I added the cauliflower, water and all, back to the Vitamix. I would NOT recommend an immersion blender here. Pulse a handful of times to be sure you chop down any of the larger pieces and get an even, gritty consistency.
Strain the cauliflower using a fine mesh bag or cheese cloth. Be careful not to burn yourself. Strain as much water out as you can.
Dump the strained cualiflower into a mixing bowl and add the 4 eggs and the seasoning salt. Mix well. Your “batter” will be kind of runny and gritty, but don’t be alarmed. These will surprise you!
You should be able to make 6 rounds on your parchment-lined baking sheet. Mine were about 5″ in diameter. I spooned the mixture on and spread it into a circle with the back of the spoon.
Place in the oven for 12 minutes. You will see that the edges begin to look cooked (similar to watching for a pancake to know when to flip it). Carefully, peel the pita tortillas from the parchment and flip.
Place back in the oven for another 12 minutes. Repeat with remaining batter. (Should make 16-18 pitas-tortillas)
Notes: The original recipe I saw had lower cooking times and called for the extra step of browning these off in a skillet. I found that I was able to achive the browned surfaces with the higher cook times and save myself a step. I may brown them before a future meal for a crispier texture if that specific recipe seems to fit that texture. But, we all enjoyed these as a pita-type bread. A delicious grain-free winner!