Cauliflower Tortillas

Seems like you can use cauliflower for almost anything these days in the kitchen. At first I was a skeptic, but after making cauliflower pizza crust, rice, roasted, mashed and now tortillas, I will have to say it is a tasty alternative if you are limiting gluten in your diet.

  • 1 head of cauliflower, cut up and stems removed
  • 2 large eggs
  • seasoning of your choice, cumin, oregano, parsley, I used Oil & Vinegar Bruschetta Con Olive
  • sea salt and freshly ground black pepper

Preheat your oven to 375°F.

Using a food processor, pulse the cauliflower until you get a texture finer than rice.

Steam the riced cauliflower over boiling water for 5 to 6  minutes.

Place the steamed cauliflower in a dish towel or several layers of paper towels. Let cool and squeeze out as much excess water as you can.  Try to squeeze as much water as you can, or you’ll end up with soggy tortillas.

Transfer the cauliflower to a bowl. Add in the eggs, seasoning of your choice, salt & pepper

Form the mixture into 6 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make six small circles.

Place in the oven and bake for 8 to 10 minutes; then flip over and cook for another 5 minutes. You may use right away or you may quickly fry in a pan if you would like crispier.

Fill with ingredients of your choice.