WELL, don’t say I never give you anything Insiders extraordinaire...These little gems are somewhat fiddly, but #LCHF suitable (to the uninitiated, Low Carb, Healthy Fat) and completely delicious....if I say so myself. When made into the Sour Cream Chicken Enchiladas, (also an Insider club video recipe) you will be glad you fiddled. YUM.
And less guilt than the usual version of tortillas, gluten free, grain free blah blah, but not taste free. Enjoy.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 550 Grams cauliflower in florets
- 120 Grams coconut flour plus lots more for rolling BUY
- 80 Grams pysllium husk
- 2 large eggs
- 2 Teaspoons pink salt flakes BUY
- coconut oil for frying
Do
- 1
Preheat oven to 160°C and line a ceramic baking dish with baking paper.
- 2
Place cauliflower florets into Thermomix bowl (250g at a time) and chop 1 sec/speed 6.
- 3
Remove cauliflower ‘rice’ from bowl and place into baking dish, removing any un-chopped pieces and returning them to the Thermomix bowl.
- 4
Repeat with remaining cauliflower adding it to the baking dish.
- 5
Bake for 18 minutes. Cool slightly, about 15 minutes.
- 6
Take half of the cooked cauliflower and place into the centre of a large tea towel. Squeeze all the moisture out of the cauliflower by pressing and twisting on the tea towel over a bowl. Discard or you can reserve the liquid for another use. It is the perfect vegetarian stock.
- 7
Add the squeezed cauliflower to the Thermomix bowl. Repeat with the other half of the baked cauliflower.
- 8
Add coconut flour, psyllium husk, eggs and salt to Thermomix bowl and blend 10 sec/speed 6.
- 9
Tip the dough out onto a Silpat mat that you have covered well with coconut flour. Wrap and leave to rest for at least 10 minutes.
- 10
Push the dough together, by now it should resemble a dough, though a little bit sticky. Divide it into 8-10 pieces. Roll each in a ball.
- 11
Dust each ball liberally with more coconut flour as needed and roll each out into a large round.
- 12
Heat the oil to smoking point in a large frying pan on a medium high heat. Fry on each side until browned.
- 13
Keep them covered until use as they will dry out.
- 14
Use as you would any other tortilla in recipes of choice.
