When I first saw this recipe, I didn’t realize it had originally been ‘blogged’ back in 2014 by Lori Lange at Recipegirl.com.    Lori had made these tortillas look so appetizing and I didn’t need any prompting to try out this new recipe as we had the remains of a roast chicken sitting in the fridge, and one of our favourite ways of using up chicken meat is mixing it with fajita spice, a quick sauté and popping it in a wrap or tortilla with homemade coleslaw.

I make my own fajita spice and always have a jar in the kitchen.  The recipe can be found here.

These amazing tortillas are the perfect accompaniment.   Although they take a little bit of preparation, they are very versatile and tasty and could be eaten as a side, used with a dip or wrapped around a filling as they remain flexible without breaking.

I made my tortillas earlier in the day;  kept them wrapped in a clean tea towel and just reheated them by putting them (in the tea towel) in a hot oven for a few minutes.  They were delicious and more filling than an ordinary wrap.

INGREDIENTS:

1 cauliflower, cut into florets
2 large eggs
¼ cup fresh coriander, chopped
Juice from ½ lemon
Sea salt and freshly ground black pepper

METHOD:

Using a food processor, blitz the cauliflower in batches until it resembles couscous or fine rice.    You need 2 packed cupfuls.

Squeeze dry

Put the ‘riced’ cauliflower into a glass bowl and microwave for 2 minutes.   Stir and then cook for a further 2 minutes.

Carefully pour the cauliflower into the centre of a fine muslin (or clean tea towel) and squeeze as much water out as possible, taking care as it is very hot.

Whisk the eggs in a bowl and add in the cauliflower, coriander, juice, salt and pepper, giving it a thorough mix.

Line two baking sheets with parchment and drop scoopfuls on to the parchment, well apart.

Use your fingers (or a spoon) to spread the mixture out into roughly 5” circles. I found this mixture made six tortillas.

Bake at 375°F for ten minutes.   Carefully turn the tortillas over and bake for a further five to seven minutes.   Leave on a wire rack to cool.

Heat a dry fry pan on medium heat and add a tortilla, pressing down slightly. After a minute, flip over and repeat.

Flexible Tortilla

Either serve straight away or leave in a folded tea towel. They can be reheated in the folded tea towel for a few minutes in a hot oven without drying out.

Cauliflower Tortillas served with Spicy Chicken and Colourful Coleslaw

Recipe slightly adapted from Recipegirl.com.   Original recipe from The Slim Palate Cookbook by Joshua Weissman

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.