Cauliflower Tortilla’s

As I promised the recipe and instructions for Cauliflower Tortilla’s. You will need 1 head of cauliflower that you will cut the florets off and pulse in a food processor until it resembles rice. You can purchase fresh cauliflower rice, just make sure it is chopped fine, or give it a quick spin in the processor.

Cauliflower florets riced in the food processor
Cauliflower rice after it has been steamed, on a thin tea towel ready to be squeezed like heck to get out all the access water.
You will twist and squeeze until you have all the water out. You may also use cheese cloth or pepper towels (many paper towels).

I think the seasonings are important to create flavor. Here I have lime that I zested, parsley, paprika, salt & pepper. In the recipe you will see that I added cumin and coriander. Next I am going to play with some mediterranean flavors.
I like to incorporate all the seasoning first and mix well, then I add the eggs.

Preheat your oven to 375* Have a sheet pan ready lined with parchment paper and lightly spray with oil. This recipe should make 6 tortilla’s. Using your hands shape and flatten 6 tortilla’s on the sheet pan.

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Cauliflower Tortilla’s

A nice low carb version of a tortilla using riced cauliflower.



1 head of cauliflower, cut up and stems removed (2 – 2-1/2 cups packed riced cauliflower 

2 large eggs

1 tablespoon minced fresh parsley or cilantro

1/2 teaspoon garlic powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon paprika

zest of one lime

1/2 teaspoon sea salt

1/4 teaspoon black pepper


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 to 2 1/2 cups packed.


Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes.  Place the cauliflower in a thin tea towel or fine cheesecloth and squeeze out as much liquid as possible, being careful not to burn yourself.

In a medium bowl add in cauliflower, seasonings and herbs mix until well combined. Add the two eggs and with a wooden spoon mix until well incorporated.

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. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down


For a softer tortilla you can skip the browning in the skillet step. Left over tortilla’s can be stored in the refrigerator. Makes for a great sandwich wrap the next day.

  • Author: Chef Shelly
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