Cauliflower Tortillas

Blend cauliflower until finer than rice. Also blend onion and garlic until you have a paste.

Add cauliflower rice with onion-garlic paste in a saucepan and steam in full heat for about 10 minutes. The cauliflower must be soft and almost cooked. If needed, add a bit of water. Be careful and stir the whole time! Place it in a dish towel and let cool. Squeeze out as much water as possible and place in a bowl.

Add the rest of the ingredients and mix well. The final result must be a bit runny. If it is not, add a bit of milk or water.

Line an oven tray with parchment paper. Use a tablespoon to scoop out a bit of dough and form a tortilla of desired thickness. (It’s up to you if you want tortillas fluffy of thinner or even crispy as chips, so experiment. If you make them as chips, just make sure you sprinkle grated Parmesan on top.)

Bake in preheated oven for 7–8 minutes. Flip and bake for 8–10 minutes. When ready to serve, heat in an ungreased pan.