Taco Tuesday! It’s a household tradition in my house. I especially love that I can make tacos with a good amount of zero smart points foods now that I know how. Now, you may remember I have a girlfriend who is doing keto, and when we made Keto Bagels, I was shocked to see how many Weight Watcher smart points they were! She called to see if she could come use my oven due to hers being worked on and mentioned what she was making. I was excited she had done research to confirm everything was zero smart points! Friends like this are the people you want on your side during your weight loss journey. So, onward we went to make the low carb, Zero Point Weight Watchers Cauliflower Tortillas (I have included links to some great products that I have bought on my own and love. You can buy them as well through my online sales links).
Now, if you haven’t had a girlfriend over to bake or cook, I highly recommend it! It makes the chore go faster and let’s face it, as a work-at-home mom, the conversation did me even more good than the cooking. I have to say, this was the first time I have ever worked with cauliflower, so it was a whole new experience. I could have definitely done without the smell of it in my house, though. I personally love to learn about how others eat on other diets and love when I find recipes that work for Weight Watchers and other plans.
Weight Watchers Cauliflower Tortillas Ingredients:
- 2 Heads of Cauliflower
- ½ Cup of Cilantro (give or take on your cilantro preferences)
- Juice of One Lime
- 3 Eggs (or 4 if the dough comes out dry)
- Salt and Pepper, to taste
- Cabela’s Tequila Lime seasoning (optional)
Weight Watchers Cauliflower Tortillas Directions:
Preheat your oven to 375 degrees Fahrenheit.
Cut off, and only use, the head of the cauliflower (the florets).
Using a food processor, shred your cauliflower. I used the shredded cheese blade on my food processor.
Place the shredded cauliflower in a large, microwaveable dish and add about 4 Tablespoons water.
Microwave on high for about 7-10 minutes or until the cauliflower is hot to the touch.
While your microwave is going, chop up your cilantro. Now, a good knife is a must have in any kitchen! I picked up this Aicok Knife (HERE) for under $10, but it keeps going out of stock on Amazon due to how awesome it is. There are a lot of other top rated knives on Amazon at a great price. I am not the best at picking out knives so, when I can read reviews to find a good quality knife, it’s a win for me.
Aicok 8-Inch Chef Kitchen Knife with Stainless Steel Razor Sharp Blade and Ergonomic HandleEquinox Professional Chef’s Knife – 8 inch Full Tang Blade – 100% German Steel with Protective BolsterAicok Ceramic Knife Set 3 Pieces, Ceramic Knife Healthy and Sharper than Stainless Knife, Aristocratic Knife Mirror Gloss
Once your cauliflower is done, scoop out chunks of it onto a thin towel (I used a cloth napkin). Do not do it all at once, just about a fistful is enough.
Squeeze the towel over a sink to remove the excess water and moisture from the cauliflower as much as possible. This will reduce the bake time of the tortillas. I used an ice cream scoop since the cauliflower was hot.
**Note: You can place the cauliflower in the fridge between squeezing chunks to help cool it off.**
Place the squeezed cauliflower into a large, dry bowl.
When you are done squeezing all the cauliflower, add in your eggs, lime juice, cilantro, and salt and pepper to taste. I also added in Cabela’s Tequila Lime seasoning. You can add some lime zest as well for a little kick.
Mix everything together with your hands until the egg is well-blended and the cilantro is fully folded into the mixture.
Line a cookie sheet with parchment paper then use a scoop to place piles of the cauliflower mixture on the pan. Flatten each scoop of cauliflower once you have filled the pan.
*Note: You don’t want them to be too thin because then the tortillas will break apart when you try to fold/roll them into a taco.*
Bake the tortilla for about 10 minutes then flip them.
Bake for another 3 to 5 minutes and remove from the oven.
Allow to cool and then serve!! We stuffed ours with shredded Instant Pot Taco Chicken. The only thing that had points was my cheese and sour cream!! Talk about a win!!
*Note: If you make these the day before or ahead of time, you can heat them back up in a warm frying pan. I do not recommend microwaving them as they will get mushy.*
These are completely freezable, just be sure to separate each tortilla with a piece of parchment paper.
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