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Cauliflower Tortillas

RECIPE SUMMARY

 

Cauliflower Tortillas

Makes 1 Serving: Counts towards 2 Egg Whites

 

INGREDIENTS

 ¾ Head of Cauliflower, riced (2 cups riced and packed)
 2 Egg Whites (3 tablespoons)
 Sea Salt, to taste
 Black Pepper, to taste
 ¼ teaspoon Minced Garlic

 

DIRECTIONS

1

Preheat the oven to 375°F and line a baking tray with parchment paper.

2

Toss ¾ a head of cauliflower cut up and most of the stem removed into a food processor and pulse until you get a texture slightly finer than rice (once it’s riced measure out two packed cups.)

3

Place riced cauliflower in a bowl and microwave for 2 minutes then stir. Place cauliflower back in for another two minutes, stir again. Then place in a dish towel and squeeze excess water out as much as you can.

4

Place drained cauliflower back in the bowl and add egg whites and seasonings; mix until well combined. (As a side note, it will be a little bit runny but it shouldn’t be pure liquid either.)
5. Spread mixture onto a baking sheet into tortillas of desired size and place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.

5

Spread mixture onto a baking sheet into tortillas of desired size and place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.

6

Place in the oven for 10 minutes, remove, and carefully peel them off the parchment paper and flip; place back in the oven for 5-7 more minutes.

7

Once they are done, let them cool slightly. Eat and enjoy!

 

Ingredients

 ¾ Head of Cauliflower, riced (2 cups riced and packed)
 2 Egg Whites (3 tablespoons)
 Sea Salt, to taste
 Black Pepper, to taste
 ¼ teaspoon Minced Garlic

Directions

1

Preheat the oven to 375°F and line a baking tray with parchment paper.

2

Toss ¾ a head of cauliflower cut up and most of the stem removed into a food processor and pulse until you get a texture slightly finer than rice (once it’s riced measure out two packed cups.)

3

Place riced cauliflower in a bowl and microwave for 2 minutes then stir. Place cauliflower back in for another two minutes, stir again. Then place in a dish towel and squeeze excess water out as much as you can.

4

Place drained cauliflower back in the bowl and add egg whites and seasonings; mix until well combined. (As a side note, it will be a little bit runny but it shouldn’t be pure liquid either.)
5. Spread mixture onto a baking sheet into tortillas of desired size and place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.

5

Spread mixture onto a baking sheet into tortillas of desired size and place a sheet of parchment over the cauliflower mixture and smooth to desired thickness.

6

Place in the oven for 10 minutes, remove, and carefully peel them off the parchment paper and flip; place back in the oven for 5-7 more minutes.

7

Once they are done, let them cool slightly. Eat and enjoy!

Cauliflower Tortillas

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