This cauliflower tabbouleh refreshing salad makes a lovely lunch on its own, or is the perfect accompaniment to grilled or roasted poultry, meat or fish. The bright flavors of the lemon and fresh herbs perfectly complement the fresh tomatoes, while the texture of the chopped cauliflower is much like quinoa or rice – but without the extra carbs and blood sugar spike! Read more
Back in the days before we had diabetes we made fajitas a lot. Blame it on Jess’s Texan roots if you’d like. I’d grill beef and chicken, fry onions, cut up avocado, whip out sour cream and salsa… our kitchen table looked like it was straight out of a Tex Mex restaurant. Since we’ve adopted low carb eating, though, fajitas really haven’t been an option. And every so often we talk about how much we miss them. So, we were delighted to find this recipe for low carb tortillas on the blog, Slim Palate. And we’re very happy to have permission to share it with you. Whether you’re in the mood for Tex Mex, or you just want a wrap for veggies, this recipe will do the trick. It’s a great solution to the need for low carb tortillas.
¾ a head of cauliflower riced or 2 cups riced and packed
salt and pepper to taste
Preheat oven to 375 degrees and line a baking tray with parchment paper.
Toss ¾ a head of cauliflower cut into small pieces and most of the stem removed and pulse 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. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
As a note, the mix will be a little bit runny but shouldn’t be 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.
Once they’re done place them 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. (Don’t skip this step because it makes them slightly crispy on the edges and gives them a wonderfully nutty taste.)
*Recipe and Photo Courtesy of Joshua Weissman of Slim Palate.