Good day my friends! Today's recipe is a shining testimony of the humble yet versatile cauliflower. Though unassuming with its pale and rather boring exterior, the cauliflower has managed to provide us with grain free "rice", "risotto", mashed "potatoes", and now a pliable, fillable "tortilla".
Now don't be bereft, you are welcome to use your favorite tortilla in lieu of our version, but for those of you living without grains this is a wonderful and delicious alternative. The filling sings of Spring with lightly sauced, seasonal vegetables and hearty lentils topped with fresh cilantro and juice of lime, flavors sure to transport you back to that tropical trip you once took. Have a blessed and beautiful week!
- 1 bunch asparagus, ends trimmed
- 2 portobello mushrooms
- 1 cup cooked lentils
- 1/2 cup fresh cilantro, chopped
- extra limes
- olive oil
- salt and pepper
- 1 shallot finely chopped
- 2 tsp brown rice vinegar
- 1/2 tsp ume plum vinegar
- 2 tsp honey
- 2 tsp coconut aminos (or nama shoyu)
- 1 1/2 TBS toasted sesame oil
- juice from one lime
- 2-3 small heads of cauliflower or enough to make 3 cups packed "riced" cauliflower, cut into medium chunks, core removed
- 1 whole egg
- 4 egg whites
- 1/2 tsp salt
**If you do not need a grain free option I recommend you use your favorite tortilla of choice. If you would like a grain free option these are a labor of love but very well worth it, especially for those who miss traditional tortillas!
- Preheat oven to 375F, line a baking sheet with parchment paper and grease the parchment (do not leave this step out!)
- Pulse the cauliflower in a food processor until is resembles rice, you need 3 cups, packed.
- Add the riced cauliflower to a medium pot and cook over medium heat for 6 minutes, stirring occasionally.
- Remove from heat, poor into a kitchen towel and carefully wring out as much water as you can. (I wear kitchen gloves to do this because it is very hot!)
- Place cauliflower into a bowl and add salt, whole egg and egg whites. Mix well.
- Spoon mixtures onto prepared baking sheet and carefully spread into a 6 rounds (I made these in two batches, putting only 3 tortillas on the baking pan at a time.)
- Place in oven for 10 minutes. Remove from oven, flip with a spatula and bake for another 5 minutes.
- They are done when they come out of the oven but if you want some "grill marks" you need to heat up a pan on the stove, grease it with some ghee or butter and place each tortilla on the pan pressing it down with a spatula. *The pan must be very hot to give good marks!
- Combine all ingredients into a jar and shake vigorously to mix well. Set aside.
- Heat the grill or grill pan over medium heat. Then brush with olive oil.
- Add the mushrooms and asparagus, brush with olive oil and sprinkle with salt and pepper.
- Grill for about 20 minutes or until the mushrooms are soft and the asparagus has desired grill marks. Make sure to flip the veggies to ensure they cook evenly.
- Remove from grill and cut into bite size peices.
- In a bowl combine the grilled veggies, cooked lentils, and cilantro. Toss with dressing.
- Fill each tortilla with the filling and top with a squeeze of lime juice.
Makes 6 tacos, though the filling can be stretched to make 8 or so depending on how many tortillas you make/have. If you do not want to go the taco route the filling makes an excellent side dish and will serve 4-6.