Cauli Mini Tortillas Sandwich Thins
I’ve purchased pre-made sandwich thins by Outer Aisle Gourmet that has 3 ingredients – cauliflower, eggs, and parmesan cheese. This is a version of their sandwich thins (mini tortillas) that is pretty close to their product.
Start with steaming the cauli rice. After cooked, let it cool and squeeze out the water using some kind of cloth.
Place in a bowl and add the rest of the ingredients – eggs, coconut flour, parmesan cheese, garlic powder and herb seasonings.
Divide into 6 portions on parchment paper lined sheet pan, and flatten into small tortilla rounds (use a roller, if needed).
Bake in preheated oven at 375 for 10 minutes. Then flip and bake another 5-7 minutes. Let them cool and place in a skillet to brown each side of the tortilla (a couple minutes on each side).
Store in fridge, or eat right away!
- 2 cups Cauliflower Rice
- 2 Eggs
- 1 TB Coconut flour
- 1/2 cup Parmesan cheese
- 1/4 Tsp Garlic powder
- Pinch of cilantro and rosemary
Steam the cauliflower rice. Drain and squeeze out liquid (in a cloth)
In a bowl mix cauliflower, eggs, parmesan cheese, garlic powder and herbs. Then add coconut flour and blend in.
Divide into 6 portions on a sheet pan. Flatten into small tortilla rounds (can use a roller with parchment paper on top of the cauli mix).
Bake at 375 for 10 minutes. Flip and bake another 5-7 minutes. Then cool.
In a skillet, brown each side of the tortillas (a couple minutes). Store in fridge or eat right away.