Close
Prep Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCauliflower Tortillas1headcauliflower3tablespoonswater1large egg½teaspoonground cumin or cumin seeds¼teaspoonground pepper⅛teaspoonsalt2ouncesshredded Monterey Jack cheeseFilling2teaspoonsavocado oil or organic canola oil1poundlean ground beef1tablespoonchili powder1tablespoonground cumin½teaspoongarlic powder¼teaspoonground chipotle powder, or to taste⅛teaspoonsalt¼cupwater2tablespoonstomato pasteToppings½cupfresh salsa1cupshredded lettuce1avocado, diced1cupShredded Monterey JackLime wedges
Cook Mode(Keep screen awake)
Ingredients
Cauliflower Tortillas
1headcauliflower
3tablespoonswater
1large egg
½teaspoonground cumin or cumin seeds
¼teaspoonground pepper
⅛teaspoonsalt
2ouncesshredded Monterey Jack cheese
Filling
2teaspoonsavocado oil or organic canola oil
1poundlean ground beef
1tablespoonchili powder
1tablespoonground cumin
½teaspoongarlic powder
¼teaspoonground chipotle powder, or to taste
¼cupwater
2tablespoonstomato paste
Toppings
½cupfresh salsa
1cupshredded lettuce
1avocado, diced
1cupShredded Monterey Jack
Lime wedges
DirectionsCore cauliflower and cut into florets. Process in a food processor, in two batches, until the cauliflower looks like fine rice. Place 3 tablespoons water in a large saucepan and add the cauliflower. Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 to 10 minutes.Line a colander with a clean kitchen towel. Scrape the cauliflower into the towel and let sit until cool, about 15 minutes. Wrap it up into a bundle and squeeze from the top down to remove excess moisture from the cauliflower. Continue squeezing for several minutes until the ball of cauliflower is about half its original size and you have squeezed out about 1 cup of liquid.Whisk egg, 1/2 teaspoon cumin, pepper and 1/8 teaspoon salt in a large bowl. Add the cauliflower and stir to combine. Add cheese and stir to combine.Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment and lightly coat with cooking spray.Shape the cauliflower mixture on the parchment into 8 disks about 5 inches across, using about ¼ cup each. Bake until dried, about 12 minutes. Flip over with a thin metal spatula and continue baking until browned in spots, 6 to 8 minutes more.Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Sprinkle with chili powder, 1 tablespoon cumin, chipotle and 1/8 teaspoon salt and stir to coat; cook until fragrant, about 1 minute. Add 1/4 cup water and tomato paste and stir until the tomato paste has dissolved into the water and forms a sauce to coat the beef mixture.Serve the beef in the warm tortillas, about ¼ cup each. Top with salsa, lettuce, avocado and cheese, if desired. Serve with lime wedges.TipsTo make ahead: Cool tortillas completely, place between layers of wax paper or parchment paper in an airtight container and refrigerate for up to 2 days. To serve, warm on a griddle or cast-iron skillet until starting to brown, if desired.Originally appeared: EatingWell.com, December 2017
Directions
Core cauliflower and cut into florets. Process in a food processor, in two batches, until the cauliflower looks like fine rice. Place 3 tablespoons water in a large saucepan and add the cauliflower. Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 to 10 minutes.Line a colander with a clean kitchen towel. Scrape the cauliflower into the towel and let sit until cool, about 15 minutes. Wrap it up into a bundle and squeeze from the top down to remove excess moisture from the cauliflower. Continue squeezing for several minutes until the ball of cauliflower is about half its original size and you have squeezed out about 1 cup of liquid.Whisk egg, 1/2 teaspoon cumin, pepper and 1/8 teaspoon salt in a large bowl. Add the cauliflower and stir to combine. Add cheese and stir to combine.Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment and lightly coat with cooking spray.Shape the cauliflower mixture on the parchment into 8 disks about 5 inches across, using about ¼ cup each. Bake until dried, about 12 minutes. Flip over with a thin metal spatula and continue baking until browned in spots, 6 to 8 minutes more.Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Sprinkle with chili powder, 1 tablespoon cumin, chipotle and 1/8 teaspoon salt and stir to coat; cook until fragrant, about 1 minute. Add 1/4 cup water and tomato paste and stir until the tomato paste has dissolved into the water and forms a sauce to coat the beef mixture.Serve the beef in the warm tortillas, about ¼ cup each. Top with salsa, lettuce, avocado and cheese, if desired. Serve with lime wedges.TipsTo make ahead: Cool tortillas completely, place between layers of wax paper or parchment paper in an airtight container and refrigerate for up to 2 days. To serve, warm on a griddle or cast-iron skillet until starting to brown, if desired.
Core cauliflower and cut into florets. Process in a food processor, in two batches, until the cauliflower looks like fine rice. Place 3 tablespoons water in a large saucepan and add the cauliflower. Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 to 10 minutes.
Line a colander with a clean kitchen towel. Scrape the cauliflower into the towel and let sit until cool, about 15 minutes. Wrap it up into a bundle and squeeze from the top down to remove excess moisture from the cauliflower. Continue squeezing for several minutes until the ball of cauliflower is about half its original size and you have squeezed out about 1 cup of liquid.
Whisk egg, 1/2 teaspoon cumin, pepper and 1/8 teaspoon salt in a large bowl. Add the cauliflower and stir to combine. Add cheese and stir to combine.
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
Shape the cauliflower mixture on the parchment into 8 disks about 5 inches across, using about ¼ cup each. Bake until dried, about 12 minutes. Flip over with a thin metal spatula and continue baking until browned in spots, 6 to 8 minutes more.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Sprinkle with chili powder, 1 tablespoon cumin, chipotle and 1/8 teaspoon salt and stir to coat; cook until fragrant, about 1 minute. Add 1/4 cup water and tomato paste and stir until the tomato paste has dissolved into the water and forms a sauce to coat the beef mixture.
Serve the beef in the warm tortillas, about ¼ cup each. Top with salsa, lettuce, avocado and cheese, if desired. Serve with lime wedges.
Tips
To make ahead: Cool tortillas completely, place between layers of wax paper or parchment paper in an airtight container and refrigerate for up to 2 days. To serve, warm on a griddle or cast-iron skillet until starting to brown, if desired.
Originally appeared: EatingWell.com, December 2017
Rate ItPrint
Nutrition Facts(per serving)440Calories28gFat19gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
