Cauliflower Tortillas

November 18, 2015

Cauliflower Tortillas

Let’s get this out of the way up front: This recipe is for me. Not for you, for me.
The reason I’m sharing it with you today on my blog is that every time I need to make cauliflower tortillas I have to find this enchilada recipe, scroll all the way down past all the nonsense and pictures my posts are filled with, and finally find cauliflower tortillas.
And that’s just not, you know, very handy.
That’s why I wanted to post just the recipe for cauliflower tortillas.
And I did, right here. All right?

Cauliflower Tortillas
So just a few words about cauliflower tortillas before we move onto the recipe.
First off, don’t be scared, I know they may sound strange. But they’re really something, believe me. And no, they definitely don’t taste like a corn or flour tortilla. Still, they’re delicious and they totally work.
Soft and warm tortillas that can hold a bunch of toppings pretty well and that you can use for carnitas, fajitas, enchiladas or quesadillas. Your choice.
And you definitely don’t have to be eating Paleo to enjoy cauliflower tortillas. You’re eating something delicious and also get a dose of cauliflower. Isn’t that the best?

Cauliflower Tortillas                                                                                                                               
Print this recipe!

Makes 8 tortillas

3 cups cauliflower rice (about 1 small head of cauliflower)
3 eggs
½ teaspoon fine grain salt
¼ teaspoon ground black pepper


Preheat oven to 375°F (190°) and place a rack in the middle.
Line two baking sheets with parchment paper and lightly grease them. Set aside.
Place cauliflower rice in a bowl and microwave on high for 2 minutes. Give it a good stir and microwave for another 2 minutes.
Place cauliflower rice in a clean dishcloth (a cheesecloth works just as well) and twist it to squeeze out as much moisture as possible (I usually squeeze out over a cup of liquid.) This is very important; the cauliflower rice needs to be dry.
Place drained cauliflower rice back in the bowl and add eggs, salt, and pepper. Mix until well combined
Spread about two tablespoons of the mixture onto the lined baking sheets into 8 fairly flat circles.
Place in the oven for 10 minutes, take out of the oven and wait for 1 minute. Carefully peel the tortillas off the parchment paper, flip them and bake for an additional 6 minutes.
When done, heat a nonstick pan over medium-high heat and place tortillas into the pan pressing down slightly.
Let them brown 1 minute per side.
Use immediately or store in the fridge and use within 2 days.

Nutrition facts

One tortilla yields 37 calories, 2 grams of fat, 2 grams of carbs, and 3 grams of protein.


  1. Hahahaa, I did have a laugh reading your post. It is so recognisable, this constant looking back for a recipe. I'm finally aboard the cauliflower train and am happy to try this too. Have a nice day!

  2. With all due respect, Mike, I beg to differ - this one's for us too! I am thrilled you posted this as a stand alone - these tortillas are pretty awesmazing - I think the only thing that would make these tortillas epically awesmazing is a smidge of beet puree- no? :)

  3. If you don't mind, I'm definitely going to use this too ;-) I've been intrigued about cauliflower tortillas but haven't taken the plunge. Your food judgment is well trusted by me so I'm going to have to give them a go!

  4. i needed these yesterday for taco tuesday! MUST TRY!

  5. Made those, blogged about them, loved them! and of course, gave you full credit! ;-)

    haven't made the enchiladas yet, though... that too shall come sometime

  6. These look amazing- love how low-carb and healthy they are!

  7. You are my hero. I always wanted to make these! Yummy!!

  8. Only 37 calories per tortilla?? Man oh man these are amazing!! I need to stop buying the low carb ones at the supermarket!

  9. They look great and don't seem too difficult. Look forward to trying soon!

  10. These are awesome! I have heard of cauliflower pizza crust but never tortillas. They look incredible.

  11. Is it possible to make these vegan?