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.
Disappointed
Been ketoing for 3 weeks dying for something that
Resembles bread. This doesn’t even come close
It definitely does not resemble bread– it’s just simply a substitute for a tortilla.
Delicious!
How long will these last in the refrigerator.
A few days, probably.
Always looks looking for new flat breads and tortillas. I’ll give this a try today. i was a chef for 30 years so always trying something new, of course I will have to tweak this a bit as I can never just go by the instructions, might just add a bit of garlic to this.
is there an alternative to the microwave part? Because it not only kills all the live in food, but also emits destructive waves that damage us.
Yes, it’s stated in the instructions that if you don’t want to use the microwave, you can steam the cauliflower instead.
Hello,
Would frozen riced cauliflower work for this recipe?
I’ve never bought frozen riced cauliflower, so I’m not sure. It’s worth a try. Just cook in the microwave, as directed, and squeeze out the moisture.
can you use this same process to make pizza dough?
I use this recipe for pizza crust: https://www.recipegirl.com/cauliflower-crust-hawaiian-pizza/
Have you ever made these with just egg whites? Would you recommend tweaking the recipe in anyway if you did?
I have not tried using just whites, so I’m not sure.
Looking forward to trying your cauliflower torillas…
Awesome