I’ve decided to start a new feature, a recipe review. For my first review, cauliflower tortillas. Husband and I are what I call partially paleo. What does that mean? Due to food allergies and sensitivities, we mostly eat vegetables, eggs, and meat. I tend towards hypoglycemia and Husband has problems with inflammation. While we both can eat nixtamalized corn products such as tamales, corn tortillas, and sopes we like to limit their consumption,thus the idea of a low carb tortilla substitute is very appealing.
The recipe was well written and easy to follow. I really like that the author recommended using gloves when squeezing the excess moisture out of the cauliflower. It was really HOT! I didn’t have dish washing gloves, so I squeezed it in small batches, but it was still really hot. The cauliflower tortillas looked exactly like the photo on the blog post. The cauliflower taste was mild. The only change I made was that I used dried cilantro instead of fresh so the flecks weren’t as bright as they would have been.
Would I make it again? Probably not, it was too much effort for me. I used a chopping board,knife, a food processor, a couple of dish clothes (to squeeze the mix), a whisk (to beat the eggs), a small bowl to separate the eggs, a bigger bowl to hold the mix, a spatula, parchment paper, and a baking sheet to make six cauliflower tortillas. I’d rather just make patacones though if you can’t eat plantains, or need to be ultra low carb, cauliflower tortillas are a good option. I’d rather just make cauliflower rice or cauliflower steamed with whole spices.