When looking for different things to replace gluten with, it is always helpful to go back to vegetables. Gluten-free products tend to have a lot of other fillers and sugar in them in order to achieve a more familiar taste or texture to a regular white bread. Here at the Hart Center, we made some Cauliflower tortillas. We were inspired by RecipeGirl and PaleoLeap, but we did make some changes to the original recipes.
Click here and here to see their versions, respectively.
One head of Cauliflower
2 or 3 Eggs (Depending on cauliflower size)
1/4 cup Parsley
1 tsp Paprika
Salt & Pepper to taste
Start by processing the cauliflower. We find the easiest method is to chop into manageable pieces and then put into a food processor. You are trying to get a very small couscous type texture. If you do not have a food processor, you could also chop it, or do small batches in a blender until the desired texture is achieved. Put the in a dish towel or milking bag and squeeze out the excess liquid. Beat the egg and then combine all the ingredients. Form thin patties and place on parchment paper on a cookie sheet. Cook at 375 for approximately 6 minutes on each side. Let them cool and then enjoy! These are great to treat like a tostada, and top with some sort of protein and avocado!