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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