These “tortillas” have got me doing the cha cha cha in high heels all day long! They are easy, versatile, original, gluten and grain free and of course, needless to say, delicious. I came across them on one of my endless food blogs discovery journeys and boy what a find it was.
Cauliflower is one of those ” you either love it or hate it” vegetables. But since I don’t usually fit in any kind of box I sort of hate it and sort of love it. To me it all really depends on what has been done to it as the vegetable itself is like a blank canvas that, in the right capable hands, can be transformed into a masterpiece. Which is exactly what Joshua Weisman from http://www.slimpalate.com managed to accomplish.
The recipe is so straight forward at first I thought he must have accidentily left out an ingredient or two. But after making it myself it turned out to be as perfect as perfect can get. Me being me I did add some things in though. Spices and herbs give this humble tortilla it’s holy moly va va va voom edge. I used grated fresh turmeric cause I happened to have that in my kitchen but I’m sure powdered spice will work just fine. Just don’t use too much or the taste will turn bitter. Since I really wanted a mexican flavor I added cumin and coriander, together with some finely chopped onion and garlic that were softened in a tiny bit of ghee. For a colourful and refreshing touch I finally added shredded mint leaves. Joshua bakes his in the oven and so did I which makes it very low in fat as well. But next time I want to try frying them in a frying pan in a bit of ghee like you would when making american pancakes since this will be even quicker.
I can easily imagine turning these into more of an Indian affair by adding mustard seeds and grated ginger and swapping the mint for fresh coriander. Add some za’atar spice and they are ready to be spread with hummus and topped with roasted aubergine and raw marinated grated beetroot. If you leave out the spices the taste is so mild it would even work as a side dish at brunch time.
You can see why as an Ayurvedic chef I would love this recipe. With just a few adjustments you can make it suitable for any of the three doshas. However it is still best for Pitta and Kapha as cauliflower can produce gas with Vata’s when eaten on a regular basis. So Vata eat it once in while and make sure to add some asafoetida, fennel seeds and/or cardamom as they all help to counterbalance flatulance.
This time round I topped them with green mexican rice made with mint and basil and cooked in coconut water (and I do mean the water, not the milk). Which was so delicious I need to dedicate a whole post to it and will soon. I wanted to serve it with an avocado lime salsa but my avocado turned out not as pretty on the inside as it looked on the outside. So I ended up just sprinkling some tomato cubes on top and served it with a really spicy cilantro salsa. Mamasita! My tongue is still doing the cha cha cha!
- 130 grams cauliflower florets. You can save the stalks of your cauliflower for soup.
- 2 eggs
- 1/2 teaspoon ghee
- 1/2 teaspoon freshly grated turmeric
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1 finely chopped garlic clove
- 1/2 finely chopped onion
- shredded fresh mint to taste
- salt and pepper
Preheat the oven to 180 degrees celsius and line a baking tray with parchment paper.
Grind the cauliflower in a food processor until slightly smaller than rice grains. Make sure you don’t grind it to a pulp. Steam the cauliflower for 5 minutes until it’s slightly cooked but still has a bite to it. Put riced cauliflower in a clean towel or nut milk bag and squeeze out all the moisture. Be very careful, it will be hot!
Place drained cauliflower in a bowl and let cool a bit. Meanwhile heat the ghee in a small frying pan. Add the garlic and onion and immediatly lower the heat. When they turn translucent (don’t let them brown!) add the spices And cook for a minute or two until fragrant. Add this to the cauliflower and mix in the well beaten eggs. Add the mint and season with salt and pepper.
Take your prepared baking tray and form 6 circles about 10 to 15 cm in diameter. Put in the heated oven and leave for 10 minutes. Remove from the oven and carefully peel the tortillas of turning them around to brown the other side. Bake for 5 more minutes.
When ready to serve heat a dry frying pan or skillet and brown the tortillas on both sides briefly pressing them down with a spatula for that authentic rustic look.