Ingredients
- For the tortillas:
- 1 ½ pounds cauliflower florets, riced
- ½ cup cassava flour
- 1 tbsp olive oil
- 1 large egg
- salt to taste
- For the filling:
- 1 large ripe avocado, halved and pitted
- ½ lime, juiced
- 2 tbsp chopped fresh cilantro
- ½ tsp cayenne pepper
- salt to taste
Directions
- Preheat oven to 400°F.
- Place the cauliflower rice in a microwave safe bowl and sprinkle with pinch of salt.
- Mix to combine.
- Cover with a lid.
- Microwave at 600W for 5 minutes.
- Remove from the microwave oven and allow to cool completely.
- Using a clean dish towel or cheese cloth, drain the cauliflower completely, removing as much water as possible.
- Transfer the cauliflower to a large bowl.
- Season to taste with salt.
- Add the egg, cassava flour and olive oil and mix to combine.
- Line a large baking sheet with parchment paper.
- Divide cauliflower mixture in half.
- Press each half of mixture onto the prepared baking sheet into a round that’s about ¼-inch thick.
- Bake in preheated oven for 25 minute or until golden.
- Remove from the oven and allow to cool slightly.
- To make the filling, scoop out the avocado flesh with a spoon.
- In a shallow bowl, place the avocado flesh and lime juice.
- Roughly mash with a fork.
- Add the chopped cilantro and cayenne pepper.
- Season to taste with salt.
- Spread the avocado filling onto one tortilla and top with the other.
- Slice into triangles and serve.