This recipe may come as a shock to you, but today I’m going to show you how to make tortillas out of cauliflower… yes, these are Cauliflower Tortillas!
Watch the quick, how-to video showing you how to make Cauliflower Tortillas, then print out the complete recipe at the end of this post so you can make them at home.
Cauliflower Tortillas
Don’t be scared. They sound strange, I know. The funny thing is that they are both strange and wonderful.
Cauliflower Tortillas don’t taste like your typical corn or flour tortilla at all. They’re a simple substitute for using grains, and they totally work.
The recipe (with a couple of small changes) comes from Joshua Weissman’s book: The Slim Palate Paleo Cookbook.
I’m not on the Paleo diet, and if you’re reading my blog, you’re probably not either, but you don’t have to be eating Paleo to enjoy this recipe or indulge in reading this cookbook.
There is a lot to this cookbook that cookbook lovers will embrace. First of all, it was written by a (then) 17-year old who was in the midst of making healthy changes to his life (see photos below). Joshua decided to take charge and incorporate real food into his life (no grain, gluten or refined sugar), and in the process of doing that, he lost 100 pounds and wrote a cookbook. I don’t “treasure” cookbooks all that often, but I am truly in love with this one. I’ve been reading it like a novel, and it’s so impressive and inspiring to know that it was written by such a young person who is intelligent beyond his years.
The book contains recipes for all meals of the day. Those recipes on my list to try very soon are: Bacon and Caramelized Shallot Quiche, Grilled Coconut- Basil Chicken, Sweet Rosemary Meatballs, Sea Bass with Fennel and Tomato, Egg Drop Soup, Indian Cauliflower Couscous, Spaghetti Squash Alfredo with Mushrooms, Salted Dark Chocolate Almond Butter Fudge, Pumpkin Blondies, and Strawberry- Toasted Vanilla Bean Ice Cream.
YUM, right?? There is a big, beautiful photograph for every single recipe- and all of the photographs were taken by the talented Mr. Weissman.
How to make Cauliflower Tortillas:
It begins with cauliflower that has been obliterated into cous-cous-like granules in your food processor. Some people have mentioned in the comments that they’ve had success using already riced cauliflower instead of processing a head of cauliflower. Once it’s in this state, a short stint in the microwave softens it up. If you don’t own a microwave, just steam it on the stove instead.
When cauliflower is cooked, the moisture comes out in full force. Wrapped in cheesecloth or a thin dishtowel, you can gently squeeze out the moisture. It’s important to squeeze out ALL of the moisture!
The crumbled cauliflower is mixed with egg, salt and pepper (I add fresh cilantro and lime juice). If you are vegan, or if you are allergic to eggs… readers have mentioned that they substitute flax eggs without any trouble.
This mixture is shaped into “tortillas” and baked- first on one side and then on the other.
Then the Cauliflower Tortillas are placed on a rack for a bit of cooling.
The final quick step in the recipe is tossing them in a heating skillet for a little browning and crisping on each side.
That’s it! I enjoy these Cauliflower Tortillas straight out of the pan for eating. I also enjoy them with a little cheese melted on top like a quesadilla. They’re also good in the morning with a scrambled egg and eaten like a taco.
They are somewhat pliable to bend and fill with a small amount of filling for tacos, but they are most certainly perfect to eat all by themselves too. I recommend eating them “tostada-style” because they may tear when trying to bend like a taco. Try topping them with this Best Ground Beef Taco Meat.
Can you taste the cauliflower? I’d say, yes. If you’ve ever sampled the cauliflower pizza crust, you’ll most likely also be a fan of Cauliflower Tortillas. You might also like to try my Zucchini Pizza Crust too!
Can you freeze Cauliflower Tortillas?
This is a commonly asked question, but I haven’t tried freezing them so I’m not sure how well that works. My guess is that they would be fine. Just heat them in a hot skillet to warm them up and make them pliable again.
Can you use frozen cauliflower to make cauliflower tortillas?
Yes, but frozen cauliflower will have much more moisture in it. Be sure to squeeze out that extra moisture!
Try making cauliflower tortillas, and let me know what you think.
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Cauliflower Tortillas
Ingredients
- ¾ large head cauliflower (or two cups riced)
- 2 large eggs (Vegans, sub flax eggs)
- ¼ cup chopped fresh cilantro
- ½ medium lime, juiced and zested
- salt & pepper, to taste
Instructions
- Preheat the oven to 375℉., and line a baking sheet with parchment paper.
- Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
- Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
- In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
- Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
- Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
Notes
- You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
- Some people have mentioned in the comments that they've had success using already riced cauliflower instead of processing a head of cauliflower.
- Leftover tortillas should freeze well for you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for dinner last night. They turned out great. Thanks for the great instructions. No guess work. I can’t wait to make them again. It’s such a perfect base to add a variety of different seasonings to for different fillings. Thanks again!
These turned out just perfect. I was hungry tonight so I just put siracha on them and ate them, YUM! Tomorrow for breakfast I will add an avocado and cracked pepper. I will be making these again. My 3 & 4 year old love them.
Happy to hear- that sounds great!
Always wanted to try these and I did! I needed to put more seasoning. I think next time I will try green onions, garlic salt and a little chili. Otherwise good texture.
My girlfriend and I made these today and I have to admit that I was a little on the fence about them, but after trying them I am a huge fan! I’ve noticed comments about these shells being watery or not malleable, but the key really is to make sure they are drained well when you come to the cheesecloth step. Thanks for the recipe!! 🙂
You’re welcome!
FYI, potatoes are Paleo. White, sweet, doesn’t matter, because they’re tubers and hunter-gatherers eat tubers if they can find them. The reason a lot of folks avoid white potatoes when they go Paleo is because the stuff spikes your blood sugar with not enough nutritional payout to justify it. They tend to prefer sweet potatoes for that reason.
Rice isn’t Paleo. There are some carb holdouts in the Paleo community who insist that it is but if we agree that the Paleolithic era was a hunter-gatherer era then no one was sitting still long enough to tend a rice paddy. Some people may tolerate it–and, I’ve learned, never underestimate a human being’s power to BS themselves–but that doesn’t make it Paleo. You just have to decide whether you are OK with being 80/20 Paleo with foods like this. A lot of people are. But some people can’t get away with it, so be fearlessly honest with yourself either way. There is still LOTS of food out there for you to eat even if you never touch birdseed again.
There are people who argue (as with the Perfect Diet folks) that you “need” rice because you “need” carbs to make mucus or some crap like that. But you can get carbs with tubers. There’s no need to eat grain. Ever. I would argue there’s no need for large amounts of starch in the diet either, especially if you already have hyperinsulinism, but the point is that there are lots of ways to get carbs if you really insist on it.
Dairy isn’t Paleo either. But there is more benefit to eating dairy fat if you tolerate it than there is to eating rice. If you’re not eating animal organs then dairyfat gives you some of the vitamins you would necessarily be missing from your diet. A cow or goat properly grass-fed is going to pass on omega-3s to you in their fat as well. Bonus, those omega-3s are more stable because they’re protected by saturated fat. Try *that* with salmon.
And finally, Paleo is evolving all the time. If you’re willing to put some work into it, there are very good cookbooks for Paleo baking now. Have a look around and see.
What a waste of time! So much effort for something that ends up tasting like, well, cauliflower! And doesn’t hold together. I ended up with crumbled cauliflower that had been through so many steps that it probably had no nutrients left in it. Save yourself hours of time: steam the cauliflower and serve with a cilantro sauce – quicker, tastier, more nutritious!
Sorry you had trouble. They’re a little tricky, but you can see from the comments that there are many who have enjoyed them.
These are actually really good. Have never been a veggie person but trying new things as I need to lose weight and I’m finding I actually quite like cauliflower. It’s definitely very versatile! People please read the comments before posting though – it must be so annoying for Lori to have to answer the same question about egg substitutes over and over again. Google is your friend! And just try things. A recipe is only a guide – you can always test substitutes and see what works for you.
haha, thanks John!
Okay so I’ve tried these twice and both times they just fell apart. They don’t look at all like the ones in your video. The 2nd time I added a little almond flour and that helped a bit. But what am I doing wrong? I followed your recipe to the letter!
Oh gosh, I’m sorry to hear that you’re having trouble. It’s really difficult to pinpoint what is going wrong since I’m not there to help. Too moist? Too dry? Probably has something to do with that.
just tried these and i added the egg slowly until the mixture came to a consistency I thought looked good. It didn’t take all of the egg mixture but my cauliflower wasn’t very big. They came out great. Just finished frying them and to try one right away i spooned a bit of hummus on it for a snack and it was great 🙂 Great way to save some calories …
Excellent- glad to hear!
I just tried this for dinner, and it was a complete disaster. Once I mixed everything together, it was like soup. There definitely wasn’t need for the “form tortillas with your hands” stage. Could you be more specific about how much cauliflower to use? Like measure it by cups after it’s turned into “rice” maybe? I think that’s where I went wrong. Maybe the one I bought was too small or something.
Yes, definitely not enough cauliflower. In step 2 of the recipe, it states “The finely riced cauliflower should make about 2 cups packed.”