Cauliflower Tortillas

Ingredients

• 1 head Caulifower head
• 2 pcs Egg
• 120 ml Coriander leaves, fresh, chopped
• 1/2 pcs Lime, juiced, zested
• 3 g Salt and freshly ground black pepper to taste

Method

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Pick the cauliflower into florets and pulse in a food processor until couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Steam the cauliflower in a microwave or steamer. Place the cauliflower in a cheesecloth or thin dishtowel and squeeze out as much liquid as possible.
4. In a bowl whisk the eggs. Add in the cauliflower, cilantro, lime, salt and pepper. Mix until well combined.
5. Use your hands to shape 6 small tortillas on the parchment papers.
6. Bake for 10 minutes, carefully flip the tortillas, then bake for another 7 minutes or until set. Let the tortillas cool down.
7. Heat a medium sized skillet. Place baked tortillas in the pan, pressing down slightly, and brown for 1-2 minutes on each side. Repeat with remaining tortillas.
8. Enjoy!