1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1⁄2 tablespoon lemon pepper
1⁄2 A Head of Cauliflower
15 ounces can of organic sweet kernel corn (rinsed and drained)
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1 cup Mixed Greens (or sub diced red cabbage)
1⁄4 cup Hidden Valley® Greek Yogurt Ranch