Best Cauliflower Tortillas Recipes

Cauliflower Tortillas image

Provided by Food Network Kitchen

Time 1h45m

Yield 12 tortillas

Number Of Ingredients 5

1 small head cauliflower
1 1/2 cups shredded mozzarella
Kosher salt
3 large eggs, lightly beaten
Vegetable or olive oil, for greasing and frying

Steps:

Preheat the oven to 350 degrees F.
Remove the leaves and core from the cauliflower. Break the florets up into small pieces (including any thick stem parts). Transfer half of the cauliflower to a food processor along with half of the mozzarella. Pulse until the cauliflower breaks down and looks like rice. Transfer to a large bowl and repeat with the remaining cauliflower and mozzarella.
Toss the cauliflower mixture with 1 teaspoon salt and let sit for 10 minutes. Scoop batches of the cauliflower mixture onto a clean kitchen towel and squeeze out any excess moisture. Transfer to another large bowl, then add the eggs and mix to combine.
Line 2 large baking sheets with parchment paper and oil the paper. Scoop out leveled 1/4 cups of the cauliflower mixture and evenly space 6 mounds on each baking sheet. Use your fingers to press and spread the mixture out into neat rounds about 5 inches wide (just like regular tortillas), making sure there aren't any holes. Bake, rotating the baking sheets halfway through, until the tortillas are firm and browned on the bottom, about 20 minutes. Cool completely on the baking sheets. Wrap and refrigerate for up to 5 days or freeze for up to 1 month.
To use the tortillas for tacos: Heat a little oil in a small nonstick skillet over medium-high heat. Add a tortilla and cook until warmed through and browned in spots, about 30 seconds per side.
To use the tortillas for quesadillas: Cook as you would a quesadilla made with corn or flour tortillas.

Bacon-Kissed Cauliflower Dip W/ Crispy Corn Tortillas #Ragu image

Provided by Lidia H.

Categories Sauces

Time 40m

Yield 4-6

Number Of Ingredients 12

2 cups corn oil (for frying)
8 -10 white corn tortillas (cut into triangles)
1/2 teaspoon kosher salt, divided
6 ounces thinly sliced smoked bacon (about 6 slices)
2 tablespoons unsalted room temperature butter
1 cup onion (finely chopped)
4 cups cauliflower florets
2 cloves crushed garlic
1/4 teaspoon ground black pepper
1 cup grated monterey jack pepper cheese
1 (16 ounce) jar Ragú® Pasta Sauce, creamy mozzarella sauce
1/2 cup panko breadcrumbs (Japanese-style)

Steps:

In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
In a food processor, pulse cauliflower till it resembles rice; set aside.
In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.).
Bake in pre-heated oven (375 degrees F) till golden and bubbly. Serve with corn tortilla chips. Enjoy!