{Pinterest Made Me Do It}: Cauliflower Tortillas

I’ve had the worst luck with gyms lately.

Cauliflower Tortillas (6 of 10)

Like seriously.  Friday I got to the gym at 5:30 (…a.m.) and it was closed for remodeling, I was so annoyed.  Then, Saturday night I went to a different gym and it had closed at 6:00 p.m.-even though online it said that it closed at 8:00.  Ugh.  So I came home and did this.

Cauliflower Tortillas (1 of 10)Cauliflower Tortillas (2 of 10)

I’m the most annoying person to be around when I haven’t worked out.  Really.  I’m all super irritable and lash out irrationally and it’s all just annoying.  If we’re talking flaws, my I-didn’t-work-out-today moodiness is definitely one of the many.  Can’t stand it.  Not a desirable trait.

And then, pair not working out with 3+ hours of watching Breaking Bad and BOOM…I’ve turned into quite the dark + moody person.  Which is why it isn’t advisable to watch 4 episodes of Breaking Bad in a row.  Gah I love-hate netflix.

Cauliflower Tortillas (5 of 10)

Okay now.  As far as I can see, cauliflower is like the new kale.

Not like everyone is making cauliflower smoothies or cauliflower chips in the way that everyone is obsessively making kale smoothies and kale chips buttttt still, people are going nutzo over it. 

I mean, now cauliflower is in important thing.  You know, stuff like pizza crust and tortillas.  And tortillas are the best because they make tacos.  Awwyeah.  Taco love.

Cauliflower Tortillas (10 of 10)

Cauliflower Tortillas

Ingredients:

2 cups cauliflower, riced and packed

2 eggs, lightly whisked

1/8 teaspoon salt

1/8 teaspoon black pepper

scant 1/4 teaspoon cumin

 

Directions:

Preheat oven to 375F. Place 3/4th of a head of cauliflower into a food processor (try to use mainly the crown of the cauliflower, not the stalk). Process until the cauliflower is finely chopped into rice-like shape/size. Place riced cauliflower into a microwavable bowl and microwave for 2 minutes. Stir and microwave for another 2 minutes.

Place microwaved cauliflower onto a towel and (over a sink) squeeze as much water out of the cauliflower as you can. Place riced cauliflower into a bowl and add in eggs, salt, black pepper and cumin. Stir everything together. On a baking sheet lined with a non-stick silicon baking mat or parchment paper, spread cauliflower mixture into 6 thin, small circles. Bake for 10 minutes. Peel the tortillas off of the mat and flip them to the other side. Bake for an additional 5-7 minutes. Allow them to cool on a cooling rack. Before eating, brown tortillas by placing them in a hot skillet for a couple minutes on each side. You don't need to add any oil to the pan, just heat them in a dry skillet until brown and slightly crispy. Top them with something delicious. I topped mine with hummus + shredded lettuce + feta cheese.