When I first adopted a gluten-free diet back in 1999 after my diagnosis of celiac disease, I of course went straight for what was then a really bad selection of gluten-free substitutes for both bread and tortillas (and a plethora of other baked goods). The bread was a dense concoction of rice and corn and would become barely edible once toasted. The tortillas that were available were made from brown rice and could in no way be folded or rolled to resemble anything like a taco or burrito. But being the grateful little gluten-free fan boy that I was, I went along and ate them and was happy to have something that was just a little bit like what I used to know as food.
Fast forward just a few years and seeing myself go from 65 lbs. underweight (pre-celiac diagnosis) to 100 lbs. overweight (living on a gluten-free junk-food diet) and then minus 100 lbs. (on a paleo diet), all of these packaged options are thankfully absent from my kitchen. One of my favorite ingredients that I now use in the kitchen now is cauliflower. The ironic thing is that I’ve always HATED cauliflower, I’m not even sure if HATE is a strong enough word for how I felt about it. Some how, some way, it transforms into everything from an amazing pizza crust to mashed potatoes to rice and now to a tortilla.
While I haven’t tried this recipe from Slim Palate yet, the pictures are enough to make me drool, the texture looks as good as any handmade tortilla that I’ve ever had and I can promise you that if this works, it’ll be better than sliced bread :)
Excerpt from recipe author:
Cauliflower is so incredibly versatile in the kitchen. Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible.