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.
This was so great! It’s quite a lot of work, I skipped drying the Cauliflower with a tea-towel which could be why they fell apart quite easily but totally worth the result and the slimmer waistline!
Recently working into a low card diet and tried these tonight for carne asada tacos. Though the flavor was amazing, unfortunately they turned into taco bowls as mine never set and crumbled starting on first turn in the oven with it only going down hill from there. Followed the recipe to the tee. Any tips to make these like actual tortillas?
Try again! They do work… may be just takes some practice. Might be helpful to read through the comments to see what others have suggested.
i’d like to know
– how long do they last in the frige? is it better to cook & store completed or form/store then cook just before eating?
– if they really need both baking & pan frying. wouldn’t they get crisp by baking longer or a couple minutes under the broiler?
– what alternatives are there to the lime/cilantro palate? maybe cinnamon, garlic, cheese, what else ya got?
I’d say a couple of days in the fridge, and I’d store them already cooked and just re-heat as needed. You’ll have to experiment with the broiler and other flavors!
If eating healthy is your goal do NOT microwave anything! It changes the molecular structure and wrecks the nutrition bioavailbility. You can steam the cauliflower for 5 minutes over boiling water. I was wondering if they can be made bigger and still hold their form….
I tried to make the tortillas last night and I had a hard time making the shape. I finally press on the tray until they resemble somehow a tortilla. with that process they got stuck to the tray and than made it really hard to flip over. it will be nice if you show how you actually made the shape. I know how to make regular corn tortillas so I assumed this will be easy. I want to try again as I do miss making tacos, help!
Hi Susy- I just patted them into a round with my hands. It helps if your hands are wet or if you spray them with cooking spray.
Just tried to cook these, what I thought would be a wonderful dinner they fell apart, no taste, just very disappointed please help… What did I do wrong… I followed the receipt to the letter
I’m sorry you had trouble… it’s hard to pinpoint. Read through the comments for others suggestions, perhaps?
Better late than never! Only just found this recipe and have just made the tortillas. They’re amazing! I made 6 x 5″ ones. The mix was too soft to shape with hands but a scoop full onto the parchment and spread out with fingers worked brilliantly. Surprised how easily they flipped over. Reheated them in the skillet just before use. Thank you for the recipe.
I made these but I followed a different recipe. I made them twice in the first time didn’t come out so good. But the second time they came out perfect. The recipe that I followed was a little different. Here’s what I did instead of what she did
One whole cauliflower and just a quarter cup of egg whites.
No lime juice. You do want them kind of mashed potato like.
But the key is to really get all the moisture out of the cauliflower.
Don’t be surprised on how hot the cauliflower gets it retains tons of heat. I used a cheesecloth the first time. But felt like the cheesecloth would expand too much for me to draw the water out. The second time work much better I use a common everyday towel. The towel was more absorbent allowed me to get a much better grip on a cauliflower. You Really Got A Squeeze that cauliflower tight in a a towel. Then I want to bake Them 10 minutes the first time flipped them at 8 minutes.
Go on you tube and search buff dudes cauliflower taco shells
I am shaking my head. You have the patience of Job. People, read the comments. If you don’t have a microwave, steam but get ALL the liquid out. One person said try putting the cauliflower through a juicer first. If you are vegan for some odd reason, use flax eggs. I will be trying these.
Are these able to be frozen and microwaved?