I am so excited to share today’s recipe with you! Young Kenneth and I have been subscribing to the Paleo lifestyle for over a year now and this month we’re doing a 30 day Paleo challenge at the gym. This has been a good re-boot for us, I had been getting a little lax with my eating and although it was still pretty good I was definitely adding more grains and dairy than I should have been. What I love about Paleo is that it forces me to get creative with how I cook and the ingredients I use. I am a taco fanatic and although a taco salad is a great option it isn’t quite the same as holding a shell in your hand. I did some research and found this great recipe from Empowered Sustenance for Cauliflower Wraps. I got to thinking that if you made the wraps a little smaller and adjusted the recipe slightly they could make an amazing vehicle for all the taco deliciousness!
They keys to success with this recipe are my two “secret” ingredients: arrowroot powder and silpat non-stick baking mats. The arrowroot powder acts as a binding agent, helping the shells to maintain elasticity and not break. The Silpat mats are a baking essential and ensure that your shells won’t stick, easily peeling off the mats at the end of the baking process. It is possible to make these without the mats and arrowroot powder, but make sure to use parchment paper to avoid sticking.
1 medium head cauliflower cut into florets
1/4 cup water
Spices and herbs of your choice. Get creative and experiment with different combinations. The possibilities are endless
Pre-heat oven to 375 degrees. Start with one large head of cauliflower. Cut off the stalk and portion the head into florets.Using the fine shred attachment on a food processor run the cauliflower through the shred chute. The result will be a fine meal-like consistency. Transfer the cauliflower to large saute pan and add 1/4 cup water. Cover tightly and steam over medium-high heat for 8-10 minutes. Stir half-way through to avoid burning. Drain the steamed cauliflower then transfer to a kitchen towel. Wring out the cauliflower until most of the moisture is gone. The dryer the cauliflower is the better. A word of caution: let the cauliflower cool down a bit before transferring to the towel. I burnt my hands trying to wring out the cauliflower and it HURT!
In a separate bowl, mix 3 eggs , 1 tablespoon arrowroot powder and the spices and herbs of your choice. I used curry powder, salt and pepper and minced cilantro in mine…yummy! Mix in the steamed cauliflower until all ingredients are combined.
Line two baking sheets with Silpats. Use a spoon or spatula to create 5 inch circles. The “tortillas” should be a 1/4 inch thick. A medium head of cauliflower should produce about 10 tortillas. Bake shells for 18-20 minutes at 375 degrees. They should be firm when done.
And viola! Tortilla shells that you don’t have to feel one bit guilty about. I experimented with refrigerating them and they held up great. Wrap them tightly in plastic and you can use them throughout the week. Fry up your fish of choice, top with some guac and you have a delicious treat that you don’t have to save for cheat day!