cauliflower tortilla

Homemade 3-ingredient Cauliflower Tortillas! Made with eggs, cauliflower and garlic, these grain-free tortillas are easy to make and customizable.&nbsp;They are perfect as a gluten free substitute for wraps and tortillas. They also double as breakfast fritters. Gluten Free + Paleo + Low Carb + Low Calorie

Cauliflower Tortillas

eggs (room temperature)

cauliflower

garlic powder

salt and pepper

Preheat a small 6" skillet over medium-low heat. Grease it lightly with extra virgin olive oil.&nbsp;

Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.&nbsp;

Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.&nbsp;

Cook the tortilla about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set.&nbsp;Flip the tortilla, cook another 2-3 minutes on the other side until browned.

Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not over cook the tortillas.

Keep the tortillas in the refrigerator up to 10 days or in the freezer 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).

Learn how to make these low carb, high fiber Cauliflower Tortillas.&nbsp;These healthy tortillas are so awesome and the perfect grain-free tortilla substitute!

eggs

tbsp fresh cilantro, (chopped)

lime

paprika

tsp cumin

tsp sea salt

black pepper

First, start by preheating your oven to 400 degrees F and lining a rimmed baking sheet with parchment paper.  Then, set it aside.

Using a food processor, we’re going to process a cauliflower that’s been broken into florets.  We’re looking for it to form a texture similar to rice.  Don’t overdue it and make it a mash.

If you don’t have a food processor, you could also use a simple cheese grater to grate the cauliflower into rice.

Lay out the "rice" evenly on the rimmed baking sheet, and place into the oven.

Roast the cauliflower for 20-25 minutes, tossing halfway through, until the cauliflower is tender and starting to brown around the edges of the pan.

Remove from oven and allow to cool.

Once the cauliflower rice is cool enough to handle, place it into a thin clean dish towel or cheesecloth and squeeze out as much excess liquid as you can.  This will be very helpful when it’s time to cook the tortillas because they won’t be super liquidy.  You can just discard the liquid once you’ve gotten as much out as you can.&nbsp;

Transfer the drained cauliflower to a medium mixing bowl, and then add eggs, chopped cilantro, fresh lime zest, paprika, cumin, sea salt, and pepper.  Stir to combine.

Separate the mixture into 8 equal portions.

Using two baking sheets lined with parchment paper, take 4 of the 8 portions and lay them evenly on the baking sheet.&nbsp; Repeat with the remaining 4 portions on a separate sheet.&nbsp; Each baking sheet should have 4 tortillas, since they will spread out larger once pressed.

Using a clean sheet of parchment paper, press down on each ball and carefully spread out to form 8 6-inch tortilla-sized circles.

Then, place in the oven and bake for 5-6 minutes.  They’re ready to flip when you can pretty easily pull them up from the parchment paper.

Then flip them carefully over, and cook for an additional 2-3 minutes, until completely set.  You’ll know they’re done when they begin to curl upwards.

Stack the cooked tortillas and keep them covered with a clean dish towel until you’re ready to eat. The towel will hold in the steam from the cooked tortillas as they cool down, keeping them soft and flexible.

You can also place them in a ziplock bag once they’ve completely cooled and store them in the fridge for unto 4-5 days.

Learn how to make these low carb, high fiber Cauliflower Tortillas! These healthy tortillas are so awesome and the perfect grain-free tortilla substitute!  BONUS: Just 42 calories each! 

INGREDIENTS

1 large head of cauliflower, broken into florets (to yield 4 cups riced cauliflower)
2 eggs
2 tbsp fresh cilantro, chopped
1/2 tsp lime zest
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp sea salt
1/8 tsp ground black pepper

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Cauliflower Tortillas (Just 42 Calories!) - Low Carb Tortillas

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Top 2 cauliflower tortilla recipes from across the web

The most viewed cauliflower tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cauliflower Tortillas

Cauliflower Tortillas

The most viewed cauliflower tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine