Easy Low Carb Cauliflower Tortillas

These tortillas are absolutely delicious!  An incredibly satisfying replacement for something I wasn't sure I could live without.  Taco Tuesdays are back!  Of course you can always wrap taco filling in a lettuce leaf, but this is much, much better.  I am particularly impressed at how well they hold together.

*Update!

I added 1/4 cup golden flax seed meal to the last batch of these tortillas.  I have found that it can help add the illusion that there is grain in certain grain-free recipes, so I gave it a try.  Winner, winner chicken dinner!!!  I'll be adding it from now on.

These low carb cauliflower tortillas are definitely a necessary staple around here now.

Bob's Red Mill comes through again!

Pork belly taco with home-canned, fire-roasted salsa. 
This is the tortilla with the addition of golden flax seed meal.

Click here to learn more about the ketogenic diet.

Adapted from the ketogenic cookbook Bacon & Butter

Makes 6 medium tortillas

Ingredients:

3/4 large head cauliflower
2 eggs beaten
1/4 cup golden flax seed meal *optional: if you do add it, mix it in when you beat your eggs.
1/2 tsp salt - don't skip the salt.  Sodium is a very important part of any low-carb diet plan.

Procedure:

• Preheat oven to 375F.

• Rough chop the cauliflower and then process in a food processor until very fine.

• Cook the cauliflower thoroughly.  You can either cook it in a microwave safe bowl on high for 5 minutes, stir and then 3 more minutes, stir; OR, if you don't use a microwave, cook it on the stove top with 1/4 cup of water in a sauce pan covered with a lid over medium-low heat stirring occasionally until it is very tender.

• Cool the cooked cauliflower thoroughly.  You need to be able to handle it comfortably to get the excess water out for a successful end result.

• While the cooked cauliflower is cooling, prepare a baking sheet with oiled parchment paper.  Half sheet is perfect.

• Once the cauliflower is cooled thoroughly enough to handle comfortably, squeeze the excess water out with either cheesecloth or a non-terry woven dish towel.  Get as much of the water out as possible.

• Mix the cooked, squeezed cauliflower well with the 2 beaten eggs, flax seed meal (if using) and 1/2 teaspoon salt.

• Divide the mixture into 6 equal portions.  I ended up with 1 1/2 cups total mixture, so it divided nicely into six, 1/4 cup portions.  Or you can weigh it for an even more accurate result.

•  Place the divided portions onto the prepared baking sheet and pat down into thin discs with wet fingers.  Make them as thick or as thin as you want at this stage.

• Bake in the preheated oven for 12 minutes.  Remove the parchment along with the tortillas and oil the pan.  Carefully remove the tortillas from the parchment and flip them to the other side onto the sheet pan.  Return to the oven for 5-6 more minutes.

• Cool thoroughly and store stacked in a plastic bag in the refrigerator until you are ready to use them.  They reheat nicely and can be crisped with oil on a griddle if desired.

Easy breezy!  These are definitely a staple around here now.  Enjoy!

Low carb tacos with grass fed local beef and chopped mushrooms from our wine cap patch, with home grown and canned salsa.

Low carb quesadillas stuffed with shredded cheddar and Monterey Jack cheeses.