Veggie Packed mouth-watering Cauliflower breakfast tostadas
Enjoy these low carb cauliflower breakfast tostadas for breakfast, brunch or dinner! Grain free, paleo, whole30 and so simple!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1 bag frozen organic riced cauliflower Trader Joe's or Whole Foods
- 2 tbs. ground flax seeds
- 3 tbs. coconut flour
- 3 egg whites
- 3/4 tsp. salt
- 1/2 tsp. cumin
- 1 tsp garlic powder
- 1/2 tsp. chipotle seasoning
- 4-8 eggs cooked however you prefer
- 2 roma tomatoes chopped
- 2 tbs. chopped cilantro
- 1/2 lime juiced
- 1-2 avocado smashed
Preheat oven to 375F.
Microwave the frozen cauliflower rice for 6 minutes until cooked through (you could also cook on the stove for 10 minutes).
Add the ground flax seeds and stir well. Let sit 2 minutes.
Add the remaining ingredients and stir well. Let sit 1 minute.
Place a sheet of parchment paper over a cookie sheet and spray with non-stick spray.
Using a tablespoon, measure out 2 tbs of mixture. Press into a thin circle, reforming the edges using your fingers to maintain a circle.
Continue this process with the rest of the dough. You will get about 6 cauliflower tortillas per cookie sheet. Repeat the process on a second cookie sheet
Place the cookie sheet in the oven and bake at 375F for 15 minutes.
Remove from the oven and allow to cool for 2 minutes. Carefully flip the tortillas with a large spatula.
Return to the oven and bake for 15 more minutes.
While the tortillas are baking, make your eggs in a skillet.
Chop the tomatoes and cilantro. Combine them in a bowl with a pinch of salt and the lime juice
Smash the avocado in a bowl.
Assemble your breakfast tostada, add the cooked egg to the cauliflower tortillas, top it with the tomato mixture and smashed avocado. Enjoy!
Calories: 104kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 238mg | Potassium: 231mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5.8% | Vitamin C: 7.1% | Calcium: 2.6% | Iron: 5.3%