New Charlottesville address!
688 Berkmar Circle, Charlottesville, VA 22901

Skip to main content
703-865-6490 Request Appointment

Recipe of the Week 2/14: Cauliflower Tortillas

Nova Physician Wellness Center Blog Recipe of the Week 2/14: Cauliflower Tortillas
Cauliflower Tortillas

 

Yields 16 Servings

Ingredients:

 

Directions:

  1. Preheat a small 6" skillet over medium-low heat. Grease it lightly with extra virgin olive oil.
  2. Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.
  3. Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.
  4. Cook the tortilla for about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set. Flip the tortilla, cook another 2-3 minutes on the other side until browned.
  5. Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not overcook the tortillas. Keep the tortillas in the refrigerator for up to 10 days or in the freezer for 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).

 

Adapted from: https://skinnyfitalicious.com/cauliflower-tortillas/

Nutritional Facts: Serving: Calories 45, Fat 2 g, Saturated 0g, Sodium 46 mg, Carbohydrates 2 g, Sugar 0 g, Protein 3 g

 

 

www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN

 

You Might Also Enjoy...

Tomato and Zucchini Frittata

Recipe Of The Week 7/22: Tomato and Zucchini Frittata
Ingredients: 2 tsp olive oil 1 md onion, diced 1-1/2 cups zucchini, diced into matchsticks 5 lg eggs 2 lg egg whites 1/4 cup Asiago cheese, grated kosher salt & fresh pepper 2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise
Peach Arugula Salad

Recipe Of The Week 7/8: Peach Arugula Salad
Ingredients: 4 cups baby arugula 3 medium ripe peaches, pitted and sliced 3/4 cup diced yellow bell pepper 3 tbsp chopped walnuts 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Read the article for all the details!
Italian Shrimp Salad

Recipe Of The Week 7/1: Italian Shrimp Salad
Ingredients: 1 1/4 lbs cooked, jumbo shrimp (16-20 count) tails-off, halved 1 cup sliced celery 1 1/3 cups Kalamata Olives, halved lengthwise 1/4 cup chopped red onion 5 cloves garlic, minced Read the article for all the details!