Servings: 1 batch
Calories: 166kcal
Ingredients
- 8 oz cauliflower florets
- 1 1 egg (or 2 whole eggs and no whites)
- 3 egg whites
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees and line a baking tray with parchment paper
- Pulse cauliflower in food processor until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
- Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can
- Place drained cauliflower back in bowl and add eggs, salt and pepper and mix until well combined. (Will be runny but not pure liquid)
- Spread mixture onto a baking sheet into 6 small fairly flat circles
- Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes
- Place on a wire rack to cool slightly
- Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 280mg | Potassium: 886mg | Fiber: 5g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 109mg | Calcium: 75mg | Iron: 2mg
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