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Cauliflower Tortillas

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cauliflower tortillasSorry corn, I love you, but I don’t need you anymore. I have a new BFF – and it’s name is cauliflower. Please don’t be jealous – you’ll always have a place in my kitchen, just not when it comes to making tortillas. Cauliflower, the new low-carb darling, does an amazing job at creating flavorful, flexible tortillas good enough for sandwich wraps, tacos, enchiladas – even lasagne, if seasoned properly. And that’s the beauty of this recipe – you can flavor these tortillas any way you like, whether it’s for Mexican food, Greek gyros, or, and here’s the most amazing thing of all: as a stand-in for Caraway Rye Bread. Oh, how I’ve missed the unmistakable flavor of a fresh slice of rye bread! Well, I’m here to tell you that it’s back on the menu, cauliflower style. All it takes is a spoonful of our Ranch seasoning and a some whole caraway seeds, and the transformation is complete. Welcome back, turkey, corned beef, and pastrami sandwiches!

Change it up!

This recipe can easily be flavored in so many different ways. One of our favorites is to replace the Ranch and caraway seed with 1/2 teaspoon ground cumin, 1/4 teaspoon Marash chili flakes and a dash of salt and pepper. You might also enjoy trying ground Yucatan Rojo BBQ  Rub or a combination of nigella seed, granulated garlic, poppy seed and sesame seed for an Everything Bagel kind of splash! The nutritional yeast is there in the base recipe to help round out the flavors, but you can leave it out if you like.


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