Name: Cauliflower Tortilla with Spinach and Serrano Chili
Prep time: 35 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 cups water; 2 cups spinach leaf; 3 serrano chiles; 1 cup corn masa flour; 4 cups Eva® cauliflower bits, 454 g; 1 tablespoon garlic powder; salt; pepper; chicken tinga, for accompaniment

Preparation

30 mins

5 mins

Low

Pour the Eva® Cauliflower Bits into a pot with hot water. Cook for 4 minutes, drain, and cool under cold running water. Remove excess water with a cotton cloth. Set aside until use. Blend the spinach, serrano chili with a little cold water until you have a paste-like mixture. Set aside until use. Strain and reserve the pulp.