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Cauliflower Tortillas

Delicious Cauliflower Tortillas: Your New Favorite Low-Carb Wraps

These Cauliflower Tortillas are a low-carb, gluten-free alternative perfect for wraps or tacos, bursting with flavor and easy to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 6 tortillas
Course: Snacks
Cuisine: Gluten-Free, Healthy, Low-Carb
Calories: 37
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cauliflower Tortilla Ingredients
  • 2 cups Riced Cauliflower Use about ¾ of a large head
  • 2 large Eggs or 2 flax eggs for vegan option
  • 1/4 cup Fresh Cilantro Chopped; can be omitted
  • 1 whole Lime Juice and zest
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Food Processor
  • Mixing bowl
  • Microwave
  • Baking Sheet
  • Parchment Paper
  • Wire Rack
  • skillet

Method
 

Step-by-Step Instructions for Cauliflower Tortillas
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut the cauliflower into small florets and process in a food processor until couscous-like.
  3. Microwave the riced cauliflower for 4 minutes, stirring halfway, until soft.
  4. Squeeze out excess moisture using a cheesecloth or dishtowel.
  5. Whisk together eggs (or flax eggs) with squeezed cauliflower, cilantro, lime juice, salt, and pepper.
  6. Form the mixture into six tortillas on the baking sheet, about ¼ inch thick.
  7. Bake for 10 minutes, flip, and bake for additional 5-7 minutes until golden.
  8. Cool the tortillas on a wire rack for a few minutes.
  9. Toast each tortilla in a skillet for 1-2 minutes on each side for extra crispness.

Nutrition

Serving: 1tortillaCalories: 37kcalCarbohydrates: 2gProtein: 3gFat: 2gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

For best texture, ensure to remove as much moisture as possible. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

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