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Cauliflower Tortilla Tacos

by Dylan Keith

Ingredients

for 2 servings

  • 1 head cauliflower
  • 2 eggs
  • ½ lime, juiced
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • salt, to taste
  • pepper, to taste

Preparation

  1. Chop the head of cauliflower into small pieces.
  2. Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
  3. Microwave for 4 minutes.
  4. Preheat oven to 375°F/190˚C.
  5. Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
  6. After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
  7. Mix together.
  8. Roll out 6 balls of the mixture and then press onto a baking sheet.
  9. Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
  10. After cooling, fill with your desired fillings
  11. Enjoy!
 

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