Cauliflower Tortillas
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.
Ingredients
- 1 head of cauliflower, cut into small florets and stem removed
- 2 large eggs
- 1 tsp Italian seasoning
Instructions
- 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.
Notes
Recipe adapted from Paleo Leap
Serving: 1tortilla, Calories: 49kcal, Carbohydrates: 5.2g, Protein: 4g, Fat: 1.9g, Saturated Fat: 0.7g, Sodium: 53.1mg, Fiber: 2.1g, Sugar: 1.9g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!