Simple Cauliflower Tortilla

• 350g cauliflower florets (±12oz)
• 225g shredded melting cheese (cheddar, mozzarella, Gruyère, etc.) (±2 cups)
• 1large egg (lightly beaten)
• 2ml garlic powder (±1/2 tsp)
• 1ml salt (±1/4 tsp)

METHOD:

1. Preheat the oven to Th 6-7 / 200°C / 400°F without convection. If needed, remove oven rack.
2. Place cauliflower florets in the SuperSonic Chopper Extra, fitted with the blade attachment. Cover and pull cord until finely chopped. Put chopped cauliflower into a medium bowl and set aside.
3. Add shredded cheese to the Chopper, cover and pull cord until well chopped.
4. Add chopped shredded cheese and remaining ingredients to the cauliflower. Mix until fully combined.
5. Place a silicone baking sheet* on the cold oven rack or metal baking sheet.
6. Using a 80 ml / ± ⅓ cup measuring cup, measure out four portions of the cauliflower mixture. Evenly space each portion on the silicone baking sheet and pat down to a flat round circle about ⅓ cm / ± ⅛ in. thick.
7. Bake for 13-15 min. or until golden brown. Remove from oven and carefully flip each tortilla using a spatula. Bake again for 2-3 min.
8. Repeat steps 5 and 6 with remaining cauliflower mixture then serve with desired toppings.

*The Silicone Baking Sheet with Rim is perfect to use for this recipe.