Cauliflower Tortillas

Dominique

Cauliflower Tortillas

Soft, sturdy, and flexible cauliflower tortillas that bend without breaking. Perfect for tacos, wraps, or quesadillas grain-free, low-carb, and naturally gluten-free with no eggy taste.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 tortillas

Course: Bread Substitute, Side, Snack

Cuisine: American, Fusion, Gluten-Free

Calories: 37

Ingredients Method Notes

Ingredients

Base Mixture

2 cups riced cauliflower from about ¾ large head
2 large eggs or use flax eggs for vegan

Flavor and Texture

0.25 cup fresh cilantro finely chopped
0.5 lime juice and zest of half a medium lime
1 tsp salt and black pepper to taste

Method

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Trim the cauliflower and pulse in a food processor until it resembles couscous. You should get about 2 cups.
Transfer to a microwave-safe bowl. Microwave for 2 minutes, stir, then microwave for another 2 minutes. Alternatively, steam until tender.
Let cool slightly, then place in a clean towel or cheesecloth and squeeze out all moisture.
In a mixing bowl, whisk the eggs. Add the cauliflower, cilantro, lime juice and zest, salt, and pepper. Mix well.
Scoop mixture onto parchment paper, forming six even rounds. Flatten each into a thin circle.
Bake for 10 minutes. Carefully flip and bake for another 5–7 minutes until set and golden.
Cool on a wire rack. Then heat a skillet over medium and pan-fry each tortilla 1–2 minutes per side until lightly browned.

Notes

For best results, ensure cauliflower is thoroughly dry. Add spices like garlic powder or cumin for enhanced flavor. Pan-fry post-baking for extra crispness. Avoid frozen cauliflower unless drained thoroughly.

Nutrition Facts (Per Tortilla)