Cauliflower Tortilla Shells

I've seen and read a lot about using Cauliflower to make pizza crusts and other things, like these tortilla shells.

As well as using them as a sub for mashed potatoes, or ricing them and eating them instead of rice. 
And well, gee, I was neutral on the whole idea. 

I love cauliflower, but I like eating it raw, or steamed with a little butter or my favorite,  Cauliflower with Herbs.

I don't make it that often, cause I can eat the whole head all by myself.   Which is OK, except for all that butter. sigh

And then last week, I bought a head of cauliflower and realized I already had one in the fridge, and we were going to be eating out a lot that week. 
What to do?
I decided to try making tortilla shells out of riced cauliflower. so I googled it and there were all kinds of sites out there with recipes.  Which all boiled down to the same basic recipe.  1 head of cauliflower, riced, 2 eggs and seasonings. A couple of places mentioned adding cheese to it, but the amount they suggested seemed like a lot.
So I did what I usually do with something like this.   I played with it.
And while I love corn tortilla's and flour tortilla's, I can happily make and eat these Cauliflower Tortilla shells.

 Literally, I can eat these plain, OK so a little cheese on top doesn't hurt either.

And...
They cook perfectly in my little toaster oven.  In fact, I cooked some in my big oven and some in my little toaster oven, and I liked the ones in the toaster oven better.  Which is a good thing because we're coming into the hot season here, and the regular oven tends to heat up the house.

I made these for Taco Tuesday last week, and I'm making more this week as well.  

 Cause they were that darn good.

 I had to include one picture taken with my phone,

I even used one under my Huevo Ranchero's for my Sunday breakfast.   And I didn't miss the regular tortilla at all.

If you make more than you'll eat at one meal, just wrap them well and keep them in  the fridge for up to 3 days.

Yield: 6 tortilla'sAuthor: Sidsel Munkholm adapted from several online recipes

Cauliflower Tortillas

prep time: 5 minscook time: 10 minstotal time: 15 mins

These don't taste exactly like a corn tortilla, but you don't miss the corn either.

ingredients:

• 1/2 head Cauliflower, riced in the food processor
• 1 egg - beaten lightly
• 1/2 cup shredded monterey jack/cheddar cheese (Cojack) (optional)

instructions:

1. Cook the cauliflower in a food safe bowl in the microwave for 1-2 minutes at 80 % power.  Press out as much liquid as possible, using either a cheese cloth or a cloth pressed on top of the cauliflower.  Allow to cool.
2. Mix in one egg, until it is well mixed.   Add 1/2 cup cheese if desired. 
3. Measure out 1/4 cup of the mixture, and press into a rough circle (4-5 inches wide) on parchment paper.    Bake in toaster oven at 400 degrees for about 8 minutes, then turn over and bake an additional 2-3 minutes.  (my toaster oven does two at a time).  Remove from parchment paper and continue until all the tortilla's are cooked.  Fill with taco meat and toppings.  
4. These are fairly sturdy, but will not act like a traditional taco shell.  They do sometimes come  apart as you eat them. 

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