These cauliflower tortillas are flourless, gluten-free, and perfect for anyone looking for a low carb substitute. They have a similar texture to regular tortillas and work great as a wrapper for tacos.
I’m always on the search for new ways to use cauliflower. About a year ago, I came across some recipes for cauliflower tortillas, but I was too lazy to try making them.
However, I managed to simplify the process and I’m really excited with how these turned out.
I actually made them with both white and green cauliflower. The white cauliflower ones remind me of flour tortillas. Not only are they paler in color, but they are slightly more moist and flexible. The green cauliflower-based ones came out yellow and are also slightly thicker and a little drier, much like a corn tortilla.
Neither of them taste like traditional flour or corn tortillas, but they do taste good. I would never have guessed they don’t contain any flour and they satisfied my carb craving.
My house became unbearably hot while I was cooking these. We’ve had an unusually warm and wet July in San Diego and turning on the oven definitely didn’t help matters. But these were totally worth it.
On a side note, I also learned that frozen Kit Kats are delicious. A few of ours melted under the hot house conditions and we stuck them in the freezer. To our surprise, they tasted so much better straight out of the freezer because they have an extra crispness to them. So then we proceeded to throw an entire bag into the freezer.
Because I want to quell any questions during the prepping process, I made sure to take detailed step-by-step photos to help you along.
Process raw cauliflower until crumbs finer than rice:
Pour into a large microwave-safe glass bowl.
Cook cauliflower in the microwave for 2 minutes to cook.
Microwave for another approximately 13 minutes, but doing so at 3-5 minute intervals. Stop in between and stir cauliflower so that it heats evenly. Cauliflower will initially cook and as it heats longer, it will absorb the moisture from the cauliflower. At the end of the 15 minutes, your cauliflower should look like this. Slightly clumped up and as if someone chewed it up and spit it out. It will still be slightly moist. It should look the same as if you used the wringing method.
Add in eggs and seasoning.
Mix it all together. The mixture will be on the wet side, but you should be able to separate and form balls.
Divide dough equally into six balls. Then flatten balls, making flat tortilla rounds on either a baking sheet with parchment paper or baking sheet with silpat mat.
By the way, if you decide to use green cauliflower, the cauliflower isn’t quite the same, so when you reach the 15 minute mark, it’ll still be loose rather than clumped together, like this:
The rest of the steps are pretty much the same:
Now the hard part is done. Bake for about 10 minutes, flip, bake for another 7 minutes. Then finish off on a pan on the stove to give them some color and golden brown spots.
You might like to try my Zucchini Tortillas which are another low-carb option.
- 1 head of cauliflower cut into small florets and stem removed
- 2 large eggs
- 1 tsp Italian seasoning
- Preheat oven to 375°F. Place cauliflower into food processor and pulse until you have crumbs about half the size of a grain of rice.
- Place cauliflower into large microwave-safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).
- Stir to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.) Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
- Add in eggs and seasoning. Stir to combine until smooth paste forms. Divide dough into 6 equal balls. Place onto a large baking sheet lined with parchment paper or Silpat mat (I used Silpat but I think parchment may have a smoother finish for the bottom side). Using your knuckles, flatten ball and shape into thin, round tortillas.
- Place into oven and bake for 10 minutes. Tops of rounds should look like pale tortillas. Carefully flip tortilla rounds and bake for another 7 minutes. It will be a little hard to remove rounds from the baking sheet so make sure you have a good spatula. It is also okay if the bottom side is rougher looking than the top. As long as you can remove it in one piece, you should be fine. Once it is cooked in the pan, that second side will smooth out more.
- Heat pan on the stove. Cook tortillas on medium heat until both sides develop some color and golden brown marks. Serve immediately or place into fridge in airtight container and reheat on stove when ready to use.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.