I wrote an edible cookbook. The pages are made out of tortillas. It’s also the Book of Love. (Batteries and hot sauce sold separately.) -Jarod Kintz, ‘Love quotes for the ages. Specifically ages 18-81′
I’m a wee bit addicted to the Linga Longa pork neck I pick up from the Eveleigh farmers markets. It’s a fantastic cut of meat, tastes out of this world and is so easy to prepare.
And, Greg (the Mr Linga Longa farmer, himself) knows just how much I love his pork. His is the first stall I head to every week at the markets. And, Bella loves him, too (possibly because he’s always generous with a bone or three for her).
This week, we picked up 2.6 kilos of lovely pork neck. And, the best thing is that when I make that much slow cooked pork over the weekend, I know I’ve got enough protein for several meals.
If I’m feeling lazy, we’ll just have the shredded pork over a big jumble of roasted vegetables with some apple sauce and fermented veggies. For a low effort meal, it’s pretty fine…!
But sometimes, a girl feels like experimenting. And, with LM out and about for much of this weekend past, I thought I’d try something new this week.
Enter the Cauliflower Tortilla!
Shredded pork lends itself to being rolled or sandwiched into your carbohydrate of choice. Think pulled pork sliders or Mexican tortillas…
Only, when you are on a restricted diet – grain-free, even – that just ain’t going to happen.
Inspired by the likes of Joshua Weissman of Slim Palate fame, and Lauren Geertsen over at the very informative Empowered Sustenance, I had my first attempt at making cauliflower tortillas. And, let me tell you, it definitely won’t be the last time I make them. O for Oarsome!
People ask me all the time, ‘What keeps you up at night?’ And I say, ‘Spicy Mexican food, weapons of mass destruction, and cyber attacks. – Dutch Ruppersberger
I filled our tortillas with my slow-cooked pork neck, some red onion and some smashed avocado with just a squeeze of fresh lime juice. But, I reckon I could have done a slightly more anglo-style tortilla with slow cooked lamb and a little sheeps-milk yoghurt (and perhaps some fresh mint instead of the coriander), too…
- 1 x cauliflower
- 3 eggs
- A handful of fresh, chopped coriander (cilantro)
- salt and pepper to taste
- Heat your oven to 190°C/ 375°F. Line two baking trays with baking paper.
- Wash, core and chop up your cauliflower into small florets. Throw it into your food processor and pulse until super-fine. Think smaller than rice kernels. It will take a little stopping and starting…
- Bring a cup of water to boil in a medium-sized pot. Add your super-fine cauliflower, pop on the lid and simmer for 6 minutes (until cooked)
- Drain your cooked cauliflower in a sieve. Allow to cool for ten minutes. Once cool enough to handle, pop it into a clean tea towel. Squeeze out as much of the excess water as you can.
- Whisk your eggs in a clean bowl. Add your drained cauliflower, chopped coriander and salt and pepper. Mix thoroughly.
- Take your mixture and spread as evenly as possible into 8 circles onto your baking trays – four on each.
- Pop into the oven for 10 minutes. Carefully flip your tortillas, rotate the trays and pop them back into the oven for a further 8 – 10 minutes.
- Cool on a wire rack.
- When you’re ready to load your tortillas, heat a frying sized pan over medium heat. One or two at a time, pop the tortillas into the pan. Brown each side and serve.
E N J O Y !