These soft tacos/tortillas are completely gluten free! The best part is eating the SHELL of my taco gets my serving of veggies in! Does it get any better than that?
1/4 tsp black pepper
1/3-1/2 head of cauliflower enough for 2 cups cauliflower rice
6 Tbsp egg whites
1/2 tsp garlic powder
1/2 tsp salt
In a processor, blend up cauliflower florets. Steam cauliflower by placing in microwave in a bowl (you don’t need to add water or cover) and heat 7-8 minutes, stirring once. Allow to cool.
Preheat oven to 375F.
Place 2 cups of cauliflower rice in the center of a piece of cheesecloth or old dish towel (I used a dish towel, but make sure you use one you don’t care about as it will likely stretch out). Create a ball with the rice inside of the cloth and ring out the water. DO NOT SKIP THIS STEP–IT WILL MAKE OR BREAK YOUR TORTILLAS! You need to remove as much moisture as possible- continue to ring until water stops coming out of cloth.
Transfer to a bowl and mix egg, whites and seasonings (adjust seasonings to taste).
Divide dough mixture into fourths (mine was about 1 ice cream scoop per tortilla) and transfer to a large baking sheet lined with parchment paper and sprayed. I was able to get 4 tortillas on my pan. Flatten out dough until it’s a very thin, even round layer.
Bake 10 minutes, and then carefully flip tortillas (I used an off-set spatula to help). Bake another 5-7 minutes.
Fill with desired toppings and devour!
Serving: 1 tortilla
yields 4 servings