3/4 head cauliflower

2 large eggs

1/4 cup chopped fresh cilantro

juice from 1/2 lime (add the zest too if you want more of a lime flavor)

salt and pepper, to taste




1-Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

2-Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely diced cauliflower should make about 2 cups packed.

3-Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.

4-In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt, and pepper. Mix until well combined. Use your hands to shape 6 small “tortillas” on the parchment paper.

5-Bake for 10 minutes, carefully flip each tortilla and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

6-Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.


SOURCE: (lightly adapted with permission from The Slim Palate Cookbook by Joshua Weissman-
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