Cauliflower Cheese Tortillas
15
Minutes
Prep Time
15
Minutes
Cooking Time
30
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
Cauliflower Tortilla
- 1 Package Harvest Fresh Cauliflower Rice
- 2 ½ Cups Mexican Cheese, shredded
- 1 Large Egg, whisked
- ½ Tsp. Garlic powder
- ¼ Cup parsley, chopped
- Salt and Pepper to taste
Kale Slaw
- 1/2 Package Harvest Fresh Kale Slaw
- 1/3 Cup Greek Yogurt
- 1/3 Cup Mayonnaise
- 1 ½ Tbsp. Lime Juice
- 1 Tsp Garlic Powder
- 1 Tsp Sweet Chili Sriracha sauce
Topping:
- Breaded or garlic shrimp, cooked
- Cilantro, chopped, garnish
Directions
- For Kale Slaw: In a bowl, add Kale Slaw, yogurt, mayonnaise, lime juice, garlic powder and Sriracha sauce. Mix until all combined. Set aside and refrigerate.
- For Cauliflower Tortilla: Pre-heat oven 375 degrees F.
- In a saucepan, add an inch of water, cauliflower rice, with the lid, steam for 6-8 minutes, until softened; remove from heat and let cool.
- Using a clean dishtowel, drain cauliflower rice, and squeeze out as much water as possible.
- In a bowl, add steamed cauliflower rice, egg, and cheese and parsley. Mix all together, then add garlic powder, salt and pepper and mix well.
- Form into a ball and then slice in 4 pieces, take one piece, flatten round and thin. Repeat for each, until 6 are formed.
- Place each tortilla, on a baking sheet with parchment paper.
- Bake for 10 minutes, flip and bake for 5 minutes, until cooked. Remove from heat and set aside.
- For Assembly: Add Kale Slaw mixture, Shrimp, and top with cilantro on each cauliflower tortilla, and ready to serve.
What You Need
