Cauliflower tortillas with steak, avocado, sauerkraut
Cauliflower tortilla tapas
I started the GAPS diet a month ago and while I do find it to be labor intensive, I am enjoying coming up with interesting meals. Years ago, when I studied in Spain, I fell in love with tapas - small savory plates usually served with a cocktail. This is my take on the beloved finger food and like most things I make, it's pretty versatile. Because the tortilla is grain-free, the consistency comes out like a crepe. It doesn't taste like cauliflower, so from eggs to tofu to chicken, the options are endless. Hope you enjoy.
Ingredients for Cauliflower Tortilla
(Makes 7-10 palm-size tortillas)
1 scoop mashed cauliflower (to mash cauliflower, just cook cauliflower for 20 minutes, strain and blend in high powered blender until they become a mashed potato consistency)
3 eggs
full fat butter, coconut oil or ghee for pan (or your fat of choice)
Directions for Cauliflower Tortillas
Put eggs and cauliflower in blender and blend until it becomes a runny liquid. Melt butter over high heat in a large frying pan. Pour a small amount of batter onto the pan (I cook 4 small tortillas at a time). Flip carefully after 3 minutes, and cook 2 minute on other side. Remove from heat and serve with toppings.
Tip: I couldn't make these any larger than just bigger than the size of my palm without running into problems flipping. Any bigger and they kept breaking. Since they're tapas and meant to be small plates anyway, the palm size should work.
Ingredients for Filling
Flank steak
avocado
sauerkraut
(This is obviously customizable - use what you like!)
Directions for Filling
Sear the flank steak on high heat in ghee for 3 minutes on each side. Then bake at 350f for 15-20 minutes. Cut into small pieces, and serve topped with sliced avocado and a little sauerkraut.