Cauliflower Tortillas

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Cauliflower Tortillas

Cauliflower Tortillas

Cauliflower Tortillas


1/4 c chopped fresh cilantro

Juice from 1/2 a lime

S&P to taste

3/4 of a head of cauliflower

2 eggs


Preheat the oven to 375 degrees F. 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.

Carefully squeeze out as much water as possible from the cauliflower. Be careful not to burn yourself.

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 cooked.

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.

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