For those of us who abso-positively LOVE Mexican food, we have to get creative to be able to eat all of our favs daily.  This is one trick I use.  I usually make more than an elephant can eat (don’t ask, I’ve tried not to do this, I still end up needing an elephant to eat them all in one sitting LOL).  Needless to say, any  of your enchilada, taco, Mexican pizza, or other recipes that use tortillas can use these.  Since I cna’t afford an elephant, I freeze my leftovers.  I can attest to this being delicious as leftovers too!

1 Small Head of Cauliflower or 2 C frozen Cauliflower cooked (no stems)
2 Eggs
2 TBSP Garlic Powder
Salt and Pepper to taste
  1. Preheat over to 375 degrees.
  2. Use parchment paper to line your cookie sheet with this recipe.
  3. Place cooked cauliflower in a food processor.  While you are doing this, make sure to drain any excess water that you find in the cauliflower.  You want it as dry as possible.
  4. Once you have pureed the cauliflower to the consistency you want, add two eggs, and seasonings.
  5. Press into 6-10 circles onto the baking sheet.
  6. Cook for 10 minutes.  At this time you should be able to pull them off and flip them to cook them for an additional 7-10 minutes.

For Crunchy Tortillas:

  1. Let them cool as you heat up a medium sized skillet over medium heat.  
  2. Once the skillet is hot, press each tortilla into the skillet until they are slightly browned on the edges.  This will give you that crunchiness of tortilla shells.


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