These appeared on my instagram account a few weeks ago topped with grilled halloumi and a kale tabbouleh. A fast day experiment in the kitchen using the contents of my fridge – a head of cauliflower and remnants of a mountain of kale. I always meant to post the recipe but somewhere along the line I became side tracked. So… finally, by popular request, here it is- the recipe for the soft cauliflower tortillas. As for the kale tabbouleh… I’m saving it for another day. There’s been quite an enthusiastic embrace of kale recipes in my kitchen and on this blog of late. To be perfectly frank I think I might have tipped the scales and am more than just a little over it. My taste buds are ready to move on to rediscover the flavours and textures of a whole range of other glorious Autumn produce.
Cruciferous vegetables; cauliflower, broccoli, cabbages and even the much maligned Brussels sprouts are making a welcome reappearance in our fresh produce markets. I love caulis at their crisp and crunchy best. Those white, tightly packed heads lend themselves to any number of deliciously healthy 5-2 fast day preparations. This idea takes cauliflower “rice” and with the addition of eggs and a pinch of turmeric transforms it into beautifully soft and pliable tortillas. Each tortilla is surprisingly filling and at just 45 calories per serve, they’re perfect for wrapping, stuffing, topping or dipping in any number of interesting and imaginative ways.
Soft Cauliflower Tortillas
Makes 6 12cm tortillas (45 calories per serve)
1 medium head cauliflower, woody stem and core discarded, head broken into florets (120 calories)
1/4 teaspoon turmeric (2 calories)
2 eggs (150 calories)
sea salt and freshly ground pepper
PREHEAT oven to 170 C. Line two oven trays with non stick baking paper, and using a small saucer as a guide, trace three 12 cm circles onto each tray.
WORKING in batches, pulse the florets in the bowl of a large food processor until they form rice-sized pieces, then pulse a little longer until they achieve a fine couscous texture.
PLACE cauliflower rice into a large heat proof bowl and steam by microwaving on high for 2 minutes. Stir, then microwave for a further two minutes.
ALLOW cauliflower rice to cool a little before transferring to the centre of a clean, dry tea towel to dry. Gather up the edges, twist and firmly squeeze out excess water.
IN A BOWL, stir together the cauliflower rice, eggs, turmeric, sea salt and pepper to combine.
USING a spatula, thinly and evenly spread the batter onto the prepared oven trays to fill the 6 saucer sized circles.
BAKE in preheated oven for an initial 10 minutes, remove trays from oven then carefully peel each tortilla from the baking paper, flip and return to the oven for a further 5-7 minutes. Gently remove to a wire rack to cool slightly.
WHEN READY TO SERVE, heat a heavy based pan over a medium flame. Add baked tortillas one at a time, for a minute or so each side, pressing down slightly to char to your liking.