Cauliflower Tortillas - Recipe Girl

Dec 22, 2019 5:09 AM
Recipe Girl
Active Prep
30 mins
Total Time
50 mins
Related Recipe

This recipe may come as a shock to you, but today I’m going to show you how to make tortillas out of cauliflower… yes, these are Cauliflower Tortillas!

Watch the quick, how-to video showing you how to make Cauliflower Tortillas, then print out the complete recipe at the end of this post so you can make them at home.


Cauliflower Tortillas

Don’t be scared. They sound strange, I know. The funny thing is that they are both strange and wonderful.


How to make Cauliflower Tortillas:

It begins with cauliflower that has been obliterated into cous-cous-like granules in your food processor. Some people have mentioned in the comments that they’ve had success using already riced cauliflower instead of processing a head of cauliflower. Once it’s in this state, a short stint in the microwave softens it up. If you don’t own a microwave, just steam it on the stove instead.


When cauliflower is cooked, the moisture comes out in full force. Wrapped in cheesecloth or a thin dishtowel, you can gently squeeze out the moisture. It’s important to squeeze out ALL of the moisture!


How to Make Cauliflower Tortillas

The crumbled cauliflower is mixed with egg, salt and pepper (I add fresh cilantro and lime juice). If you are vegan, or if you are allergic to eggs… readers have mentioned that they substitute flax eggs without any trouble.


How to Make Cauliflower Tortillas

This mixture is shaped into “tortillas” and baked- first on one side and then on the other.


Then the Cauliflower Tortillas are placed on a rack for a bit of cooling.


The final quick step in the recipe is tossing them in a heating skillet for a little browning and crisping on each side.

Can you freeze Cauliflower Tortillas?

This is a commonly asked question, but I haven’t tried freezing them so I’m not sure how well that works. My guess is that they would be fine. Just heat them in a hot skillet to warm them up and make them pliable again.

Try them, and let me know what you think.



Great low carb alternative to traditional corn or flour tortillas.

Course Side Dish

Cuisine Mexican

Keyword cauliflower, cauliflower tortillas, tortillas

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 6 tortillas

Calories 37

Author (The Slim Palate Cookbook)


  • 3/4 large head cauliflower (or two cups riced)
  • 2 large eggs (Vegans, sub flax eggs)
  • 1/4 cup chopped fresh cilantro
  • 1/2 medium lime, juiced and zested
  • salt & pepper, to taste


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. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.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 set. 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.