Cauliflower Tortillas
Fresh homemade Cauliflower Tortillas—gluten-free, low-carb, and delicious!
Cauliflower tortillas are not only delicious—they’re easy to make. In fact, if you’ve made cauliflower rice in the past, you’re halfway there. These are great to eat by themselves or use like a tostada, with toppings. I see guacamole and Pico de Gallo in your future! Whatever you like on tostadas will go well here.
I’ve always encouraged people to explore Mexican-inspired recipes. They’re often affordable, endlessly versatile, and beginner-friendly. With cauliflower now a mainstream ingredient, we’ve come to a place where delicious meets nutritious!
Eating homemade tortillas, especially those made from cauliflower rather than wheat, is a gluten-free dieter’s dream. These are tasty and actually good for you. You can spice them up or enjoy them as is. They’re suitable for meal prep for the week and can be customized for different days.
Other Mexican-inspired foods featuring cauliflower include Mexican cauliflower rice and keto Mexican cauliflower rice. Combining a passion for bowls with Mexican and cauliflower, this cauliflower rice burrito bowl recipe has it all! This Mexican chicken bowl looks good and would be just as tasty with tofu!
Are Cauliflower Tortillas Healthy?
These are an extremely healthy alternative to flour tortillas stored on a shelf, which are likely full of preservatives. It’s a cruciferous vegetable, so you get vitamins, nutrients, and antioxidants. They can be made gluten-free, dairy free, and even vegan.
Other Cauliflower Rice Concoctions
If you’ve ever wondered why cauliflower recipes abound, it’s because cauliflower brings all the things. It’s gluten-free, low-carb, vegan, and packed with vitamin C. And once you’ve riced cauliflower a time or two, you’ll see how easy it is. After all, we both know you’ll want to try more riced cauliflower dishes!
Follow the instructions in this recipe to get started: How to Make Cauliflower Rice—4 ways. Once you feel comfortable, tackle this cauliflower pizza crust recipe. Then branch out to parmesan roasted ranch cauliflower with avocado. You can even substitute cauliflower for meat in vegan sloppy joes with cauliflower.
INGREDIENTS
- 1 large head of cauliflower, riced (about 4 cups)
- 2 large eggs
- 1/4 cup fresh cilantro, finely chopped
- 1/4 teaspoon garlic powder
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Prep
Preheat oven, microwave and drain cauliflower.
Mix
Combine with eggs, cilantro, and seasonings; form tortillas.
Bake
Bake, flip, and optionally pan-fry for crispiness.
Devour!
FAQs & Tips
How to Make Ahead and Store?
“Cauliflower tortillas can be made ahead and stored in the fridge for up to 5 days in an airtight container. Be sure to keep them flat, as they tend to be delicate. They also freeze well for up to 3 months—just separate them with wax or parchment paper. To reheat, thaw overnight in the fridge, then warm on the stovetop or in a 350°F oven for about 10-15 minutes.
Best Practices for Cauliflower Tortillas
A tablespoon of tapioca starch or coconut flour will help these hold together. Another option is to cheat and use cauliflower, which has already been riced. You can usually find it in bags in the freezer section of your supermarket.
You’ll notice that cauliflower is about half the size of a grain of rice. Whatever method you use, be sure to squeeze the rice out well, especially if you aren’t using any sort of flour to soak up the water from the cauliflower.
Another trick is to bake the cauliflower rice, carefully transfer it to a rack to cool, then (again, with care) pan-fry them for a minute or two on each side for that perfectly crispy mouthfeel.
Can Cauliflower Tortillas be Made Vegan?
These are easily made vegan by substituting two flax eggs for the eggs. Directions are on the bag of flax meal, or follow these instructions: For each ‘egg’ mix 1 tablespoon flax and 3 tablespoons water, and let sit for several minutes until it gels.
Serving Suggestions
Some other Mexican-inspired foods to go along with your cauliflower tortillas include grilled Mexican corn salad with tomatillos, Mexican lentil homemade hummus, and Mexican shakshuka recipe. OK, now you have day one covered. Dig deeper into Food Faith Fitness, and you’ll see dozens of healthy, fun, and tasty Mexican-inspired meals. You may want to have inspiration while you’re browsing, so try a Mexican martini recipe.
Cauliflower Tortillas
Fresh, homemade tortillas crafted from cauliflower are gluten-free, low-carb, and delicious!
Servings 6 tortillas
Calories 46kcal
Ingredients
- 1 large head of cauliflower riced (about 4 cups)
- 2 large eggs
- 1/4 cup fresh cilantro finely chopped
- 1/4 teaspoon garlic powder
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Microwave the riced cauliflower in a microwave-safe bowl for 4 minutes, stirring halfway through. Allow to cool slightly, then transfer to a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix the drained cauliflower with eggs, cilantro, garlic powder, lime juice, salt, and pepper until well combined.
- Divide the mixture into 6 equal portions on the prepared baking sheet. Press each portion into a thin circle, about 6 inches in diameter.
- Bake in the preheated oven for 10 minutes, then flip each tortilla and bake for an additional 5-7 minutes, until set and beginning to brown.
- Optionally, heat a non-stick skillet over medium heat and lightly brown each tortilla for 1-2 minutes on each side to add extra crispiness.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 316mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 47mg | Calcium: 31mg | Iron: 1mg
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