Ingredients
Units
Scale
- 1 cauliflower ((600g/21ozs))
- 2 eggs
- 100 g potato starch ((3/4 cup))
- 30 g coconut flour ((1/4 cup))
- 1/2 tsp salt
- pinch black pepper
Instructions
- Preheat your oven to 200 C (390 F).
- Bring a pan of water to a simmer.
- Cut the cauliflower into small florets and simmer or steam them in the water for 10 minutes.
- Transfer the cooked and drained cauliflower to a food processor, then add in the remaining ingredients. Grind down until a smooth batter has formed.
- Separate the mixture into 6 individual balls. Roll each ball out into a thin tortilla between two pieces of baking parchment. A rolling pin or empty tube from the parchment is good for this.
- Place each tortilla on baking parchment, on a baking tray. Depending on the size of your trays and oven, you may have to do this in batches, one or two at a time.
- Cook for 7 minutes on each side. They'll be done when the edges are very slightly showing signs of browning.
- Leave to cool for 5 minutes or so, which is when they’ll become fully pliable.
- Store in a sealed container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, dinner, lunch
Nutrition
- Calories: 126
- Sugar: 3
- Sodium: 263
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 5
- Protein: 6
- Cholesterol: 55