Cauliflower Powder – 20 Servings Awesome and Clean Freeze Dried Cauliflower 12+ 1/4 cup Servings per Pouch Up to 25 year shelf life (from date received) and good for up to 6 months once opened Tested for Heavy Metals with no additives Re-Sealable pouch so Never Throw Food Away Again! Not Just For Emergencies (Use Everyday) Non-GMO Made in USA Cauliflower Powder – 20 Servings Awesome and Clean Freeze Dried Cauliflower 12+ 1/4 cup Servings per Pouch Up to 25 year shelf life (from date received) and good for up to 6 months once opened Tested for Heavy Metals with no additives Re-Sealable pouch so Never Throw Food Away Again! Not Just For Emergencies (Use Everyday) Non-GMO Made in USA THINK CAULIFLOWER TORTILLAS Recipe: Cauliflower Tortillas cauliflower can be transformed into a pizza crust, gnocchi, and even “steaks,” so why not make it into a tortilla? If you’re trying to eat Keto and you love tacos, then you need these cauliflower tortillas in your life! Soft and flexible, they’re perfect for all of your favorite taco fixings. They are quick and easy to make and you won’t miss your normal tortillas one bit. Make them ahead of time and store them in the refrigerator or freezer until you are ready to use them. Then heat them in a sauté pan quickly before adding fillings. They’re a great alternative taco tortilla whether you’re cutting gluten or corn. Fill them with seasoned ground meat, al pastor, chicken fajitas, or chimichurri shrimp. The possibilities and flavors are endless. Ingredients 2 cups Simply Clean Foods cauliflower powder 1 3/4 cups cheddar cheese, shredded 1 large egg 1 large egg white 1 tablespoon tapioca 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Gather the ingredients. Preheat the oven to 400 F. Add the cauliflower powder, shredded cheese, egg, egg white, tapioca, garlic powder, salt, and pepper to your food processor and pulse until combined. Scoop 1/4 cup of the cauliflower mixture onto a parchment-lined baking sheet. Repeat until you have about 5 mounds at least 2 inches apart. Repeat on another baking sheet. Place another piece of parchment paper on top of the cauliflower scoops and press down with another baking sheet of the same size until you have created a thin circle (about a 1/4-inch thick). Slowly remove the parchment paper. If it sticks to the parchment, just reshape it a little with your hands. Place the baking sheet in the preheated oven and bake for about 20 minutes or until lightly browned and firm. Flip the tortilla if you wish and cook for another 5 minutes on the other side. Remove the tortillas from the oven, allow them to cool slightly and serve them with your favorite taco fillings.