Yes, there is such a thing! I think cauliflower has been one of those veggies that gets a bad wrap. I hear them described as tasteless and pungent smelling when cooked - and all is true if you just steam it. I always roast cauliflower with a little bit of olive oil, salt, and pepper; roasting brings out that nuttiness and it's so yummy.
I have seen renditions on other ways to use cauliflower. I think the most popular right now is cauliflower pizza crust. But here is another one that should not be overlooked:
These are not hard to make at all. A little time consuming with prepping the cauliflower but by no means difficult. Preheat oven to 375 F. Line a baking sheet with parchment paper.
Break down a head of cauliflower.
You just want the florets and not the thick stem.
Dump it into a food processor and pulse away.
Stop when it resembles couscous.
Transfer 2 cups to microwave safe bowl and heat for 2 minutes. Stir and then heat for another 2 minutes. Now for the not so fun part...take the cooked cauliflower and strain out all the moisture. You will need cheese cloth and SOME GLOVES CAUSE IT IS HOT!
Whisk a couple of eggs and throw in chopped cilantro, lime juice, salt, and pepper.
Stir in the strained cauliflower. Mix well.
Take the mixture and form 6 small tortillas. The mixture will be wet.
Tip: Form the tortillas on top of the line baking sheet. You can easily pat them
into a thin layer this way.
Bake for 10 minutes then flip and bake for another 5-7 minutes. Let them cool on a wire rack. After slightly cooled, heat up a pan and brown each side for about 2 minutes. You can press down slightly while they brown.
Serve warm and with any condiments you like!
PS I made mine a little on the thicker side since I knew I wasn't going to add any fillings. But next time I will make them thinner for soft tacos!
Thank you Recipe Girl for the inspiration!