Have you ever wondered what cauliflower brownies would be like, well now is your chance? I love to find healthy alternatives to tried and tested recipes which have been used for years. Cauliflower is so often the replacement for the grain. It is such a versatile vegetable and will take on any flavour. It is my favourite vegetable and I use it often to replace the starchy mashed potato, instead of rice or couscous, mixed with other ingredients as a pizza base and now here it is as a tortilla.
Corn is hard for most people to digest but with the magic of cauliflower, these tortillas are a fabulous alternative.
Prep Cook Ready
15 min 25 min 40 min
- 3/4 medium head Cauliflower
- 2 large egg Egg
- 1/4 cup Cilantro (coriander) (or parsley)
- 1/2 whole lime – juice and zest
- 1 dash Black pepper
- Preheat the oven to 180 deg C
- Trim the cauliflower, small chunks & then steam them for 2-3 minutes so soft, but not mushy.
- Let the cauliflower cool and then pulse it in a food processor in batches until you get a couscous-like consistency.
- The finely riced cauliflower should make about 2 cups packed.
- Place the cauliflower in fine cheesecloth or a thin dishtowel and squeeze out as much liquid as
- In a medium bowl, whisk the eggs (or chia egg for vegans). Add cauliflower, coriander, lime, sea salt, and black pepper.
- Mix until well combined.
- Use your hands to shape six small tortillas on baking paper.
- 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.
- Heat a medium-sized skillet to 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.
Tip: You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
While I was putting this post together it got me thinking. Cauliflower is so versatile wouldn’t it work in decadent desserts and cakes? So I asked Mr Google and the selection, though not endless, was excellent. This was the one I picked out. Enjoy without guilt!
Cauliflower Protein Brownies
This recipe by Natasha Corette at Honestly Healthy does use a gluten-free flour which could possibly be replaced with tapioca flour or almond meal or a mix of the two. I haven’t tried it yet but can’t wait to give it a go for a treat this weekend. If you get a chance go and check out the site it is a gem for those wanting delicious healthy recipes with a twist.