Paleo Cauliflower Tacos + Guacamole, Salsa and Mince

Love tacos but don’t love the bloating and gas that follows? This recipe is for you. After discovering I was gluten intolerant, I found that some other foods also triggered bloating and discomfort in the stomach region, including corn, particularly corn chips and tacos. At first I resisted this, corn was gluten free, so shouldn’t I be able to eat as much as I want? The answer is no… What’s more, many people who suffer gluten intolerances are also sensitive to corn. And when you look at the ingredients of tacos, they really don’t come anywhere near healthy – corn flour (often GMO), vegetable oil (read: TRANS FAT), sugar and salt (and not the sea salt kind). Yep, certainly not what I should or want to be putting into my body.

This recipe is your paleo, thus grain free alternative, although I must admit they are not exactly the crunchy, stand n’ fill tacos that we are accustomed to. Instead they are full of yummy cauliflower, a cancer-fighting cruciferous vegetable, eggs packed with good Omega 3’s and protein, antibacterial and detoxifying garlic, another cancer-fighter and anti-inflammatory in turmeric, plus herby, green goodness in coriander. That said, open your mind to the soft, pliable and slightly fragile deliciousness of cauliflower tacos. Trust me your body, especially your stomach, will thank you for it.

I have to thank the awesome Mia, of Chia Mia, for this recipe, and for the full Mexican fiesta in one easy post, see her recipes for the tacos + guacamole, mince and salsa here.

A complete taco - mince, spinach, mozzarella, homemade chutney and parsley.

A complete taco – mince, spinach, mozzarella, homemade chutney and parsley.

Paleo Cauliflower Tacos

Ingredients:

  • 1 ½ head cauliflower, cut into florets
  • 6 eggs
  • 3 garlic cloves, minced
  • ½ tsp turmeric
  • 1 tbsp dried coriander

Method:
1. Preheat oven to 200°C.
2. In a food processor pulse the cauliflower until it forms tiny crumbs. Place the crumbs in some boiling water with the lid on for about 8 minutes, then pour the cauliflower into a sieve and drain, making sure there is no excess water left. In a bowl stir the cauliflower with the rest of the ingredients until well combined.
3. Line three baking trays with baking paper and form circles in the size you want for your tacos. With a spatula, press down the mixture so it forms a thin layer, making sure there is no paper showing through the mixture in any area of the wrap.
4. Place in the oven for about 15 minutes until they are firm and dry. Then immediately move the wraps to a wire rack to cool.

Thanks again to Mia!

Keep healthy, Erica xx

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