I found this great recipe from an old Canadian Living magazine.
If you have a food processor, this spread is super easy and fast to throw together. I used white kidney beans since I could not find cannellini beans.
This spread is much like a hummus consistency. Pack up some chopped up veggies and some pita and enjoy a lunch full of protein and fibre.
1 1/2 cups broccoli florets
1 can (540ml) cannellini beans or white kidney beans, drained and rinsed
1 cup shredded old cheddar cheese
1 clove garlic, minced
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 tsp each salt and pepper
9 cups vegetable crudités (baby carrots, celery, sweet pepper)
3 whole grain Greek-style pitas, cut into wedges
1. In a saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water, drain well. Transfer to food processor.
2. Add beans, cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth. To take along, divide dip, vegetables and pitas among resealable containers.
I LOVED these tortillas. As I ate them for dinner all I could think about was all the great ways you could fill them! I did find them a little egg tasting at first, so breakfast ideas swirled in my head, but as I continued to eat them I found you could really put anything in these.
I made my tortillas earlier in the day and refrigerated them until I ate them later at dinner. Earlier in the day , I also made a Mexican dinner for my husband and kids. I was going to the gym over dinner, so I left regular flour tortillas for them to make for their own tacos. So, this is how I ended up trying my new cauliflower tortillas Mexican style. I had refried beans, taco-seasoned chicken and my homemade guacamole. I loved every bite! I simply just warmed my tortillas in a frying pan and it was a fast easy dinner.
I bought a small cauliflower. I used the whole thing since the recipe called for 3/4 of a head and I thought for sure I would just get 2 cups riced from it. I ended up getting 3 cups from it. A food processor is a MUST in the recipe.
This recipe is taken from slimpalate.com. The notes in the recipe are the author’s own. This recipe is paleo, grain free and gluten free.
3/4 a head of cauliflower riced or 2 cups riced and packed
salt and pepper to taste
1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine than cauliflower rice. Toss 3/4 a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself as it’s very hot)
4. Placed drained cauliflower back in bowl. Add the eggs, salt and pepper. Mix until well combined.
5. As a note, it will be a little runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes. Take them out of the oven and carefully peel them off the parchment paper to flip them. Place them back in the oven for 5-7 more minutes.
7. Heat a medium sized pan over medium heat and place the tortillas into the pan, pressing down slightly and brown them to your liking. (Don’t skip this step as it gives the tortillas a slightly crispy edge and a wonderful nutty taste)