I didn’t invent this recipe, although I have improved it, expanded it, varied it, twisted it and generally taken it to outer space and back.
I never liked the extra work of wringing out the hot cauliflower. I always burned my hands, the cloth I used had bits of cauliflower clinging to it and consequently I had a mess to clean up just from the process of wringing the water out of the cauliflower. So I add 1 tablespoon coconut flour for every head of cooked cauliflower. It sops up the water and doesn’t affect the taste or the texture. Don’t you love a simple solution?
If you don’t have cooked riced cauliflower on hand, then after ricing an entire head of cauliflower place it in a microwave safe bowl and microwave for 2 minutes. Stir and microwave for 2 more minutes. Let cool enough so that it doesn’t cook the egg when you stir it in.
If you don’t know how to make riced cauliflower it’s really easy. Just trim and cut a head of cauliflower into florets. Cut the florets in half so that each piece is no bigger than 1 inch square. Place half the florets in a food processor and pulse until you have a fine texture similar to bread crumbs. Dump into a microwave safe bowl and pulse the other half of the cauliflower.
Save the cauliflower stump to make a salad. Just shred it on a box grater into a bowl. Use your hands to wring out the water and mix it use it in place of shredded cabbage in a salad.
Some readers have asked if they can substitute almond flour for the coconut flour and the answer is no. The almond meal won’t absorb the water. I haven’t tried using soy flour, tapioca starch or arrowroot flour but I assume they would work fine.
Caulitillas can be used in place of lasagna noodles, corn tortillas when making enchilidas, as taco shells, for quesadillas, with a little cinnamon and sugar as pancakes, as bread for a grilled cheese sandwich. They are almost endlessly versatile. Try adding herbs and spices for a different flavor experience. I’ll suggest a few but you really can’t go wrong adding whatever seasoning you like to these.
1 teaspoon Italian seasoning
1 teaspoon taco or fajita seasoning
1 teaspoon cumin or mix of cumin and coriander
1 teaspoon curry powder
1 teaspoon lemon, lime or orange zest
1 teaspoon cinnamon and a pinch of stevia or monk fruit
1 teaspoon Herbs de Provence
pinch cayenne pepper or chili flakes
1 teaspoon oregano
up to ½ cup fresh herbs such as cilantro, basil, sage, mint or dill
If after making this the first time it has too much of a cauliflower taste, you can add up to 2 cups of shredded cheese to the recipe.
1 head of cauliflower riced and cooked
salt and pepper
1 tablespoon coconut flour
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Stir together warm or cold cauliflower, eggs and a pinch each of salt and pepper. Use a quarter or half cup to scoop out onto parchment paper. Use your hands to pat each portion into a thin circle. They can be anywhere from so thin you can almost see through them to ¼ inch thick.
Place in oven for eight to ten minutes, until the underside is cooked enough that you can carefully peel them from the parchment paper and flip them. Return to the oven for five minutes. Remove from oven and do one of three things: cool and store in fridge or freezer with squares of parchment paper between them, or if you’ll be using them right away, lightly oil a heavy bottomed skillet set over medium high heat and cook the tortillas until the outside is browned and slightly crispy. Turn and brown the other side. No matter how you store them, be sure to brown them before eating them. You could also brown them before storing them in the fridge or freezer.