Paleo and Gluten Free: Cauliflower Tortillas
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 tortillas
- 1 head cauliflower
- 2 whole eggs
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp oregano
- 1 tbsp chopped cilantro
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pack Personal Trainer Adobo Chicken
- 2 tbsp mozerella cheese
- 1/4 cup Spicy Pico De Gallo
- 1/2 whole avocado
Preheat oven to 375F. Cut the core from your head of cauliflower and chop into smaller chunks that will fit into your blender
Blend into a fine consistency. You may need to separate this into 2 batches depending on your blender size.
Once blended, steam for 5 minutes.
TIP: If you don't have a steamer big enough, you can place a colander over a stock pot filled with water about 2 inches deep and cover.
Place the steamed blended cauliflower into a dish towel and wring out as much water as you possibly can.
TIP: It's going to be hot so either use a second towel to protect your hands or use oven mitts. If you're not in a hurry you can let it cool for about 15 minutes.
Once the water has been drained out it should look similar to masa dough.
Place the cauliflower "dough" into a bowl and mix in your eggs, cumin, smoked paprika, oregano, salt, pepper, and fresh chopped cilantro.
Place on a non-stick pan, or a parchment paper lined pan and take about large spoonful and flatten out until it resembles a tortilla, about 1 cm thick. Place in the oven for 10 minutes, then flip and continue cooking for 5 minutes
OPTIONAL: heat up 1 Personal Trainer Food Adobo Chicken as directed on the package, and chop into 1/2 cubes.
Place chicken on the tortillas along with toppings 1 breast should should give you about 3 tacos per person. Enjoy!