Wednesday, May 8, 2013

Cauliflower Tortillas

This recipe is inspired from:

1.5 cups Cauliflower (cooked)
1/2 cup of Eggbeaters

Preheat oven to 375 degrees.

I used frozen Cauliflower for this and cooked it in the microwave using the directions on the bag.
Squeeze out any water by squeezing using a paper towel.
Using a food processor, blend together the cauliflower and Egg Beaters.
Line cookie sheet with parchment paper or foil/parchment combo paper.
Scoop out to make 4 tortillas.
Bake for 15 minutes, then flip and bake for another 10 minutes.


This recipe counts for 3 green and 1/4 Leanest.


Anonymous said...

I must be doing something wrong, they are not crisp very soggy

Anonymous said...

MAke sure when you spread on the cookie sheet that they are spread thin. not so thin you see the pan under but thin enough to cook through. I made them last night and had no problem.

Angel Sings said...

Hi. Is it 1 1/2 cups while frozen or after cooked? How big were your tortillas? Mine is cooking right now :) But 1.5 cups frozen only makes two tortillas about the size of a slice of bread. If it turns out alright, I plan on having it with an MSF Griller Burger :)

Anonymous said...

I just saw this recipe and it looks great. I know it has been awhile since it was posted but thought I would take my chance. Have you tried making these and freezing them? I'd like to make some up and take some camping if it works out.