1 medium head cauliflower
1 cup butternut squash cubes
1 cup cassava flour
2 teaspoons Mexican or garlic herb seasoning powder
1 teaspoon sea salt
Chop cauliflower into florets and place in food processor. Rice until the size of sand. Remove and measure two lightly packed cups and place in the center of a clean dish towel.
Place squash into food processor and rice again until the size of sand. Add to towel. Squeeze out all liquid. (use your muscles!).
Add back into the food processor with cassava flour, seasoning and salt. Run for 2-3 minutes, until a dough is formed. Scrape sides, if needed.
Heat a medium pan over low heat.
Cut small squares of parchment paper the size of salad plates and coat the paper and your hands with cooking spray. Place small dough balls onto the squares of parchment paper and press dough into the shape of a circle and the thickness of pita bread (ora little thinner). Dough will be sticky.
Coat pan with cooking spray and invert the dough onto the pan, peeling away the paper. Cook for 1-2 minutes per side (until golden with slightly crispy edges. Repeat for remaining dough.
serving size two