posted in Cinco de Mayo

Cauliflower Tortillas

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 > CAULIFLOWER TORTILLAS

Cauliflower Tortillas

Don’t be scared.  They sound strange, I know.  The funny thing is that they are both strange and wonderful.  They won’t taste like your typical corn or flour tortilla at all.  They’re a simple substitute for using grains, and they totally work.

Slim Palate Cookbook

The recipe (with a couple of small changes) comes from Joshua Weissman’s new book:  The Slim Palate Paleo Cookbook.  I’m not on the Paleo diet, and if you’re reading my blog, you’re probably not either, but you don’t have to be eating Paleo to enjoy this recipe or indulge in reading this cookbook.  There is a lot to this cookbook that cookbook lovers will embrace.  First of all, it was written by a (then) 17-year old who was in the midst of making healthy changes to his life (see photos below).  Joshua decided to take charge and incorporate real food into his life (no grain, gluten or refined sugar), and in the process of doing that, he lost 100 pounds and wrote a cookbook.  I don’t “treasure” cookbooks all that often, but I am truly in love with this one.  I’ve been reading it like a novel, and it’s so impressive and inspiring to know that it was written by such a young person who is intelligent beyond his years.  The book contains recipes for all meals of the day.  Those recipes on my list to try very soon are: Bacon and Caramelized Shallot Quiche, Grilled Coconut- Basil Chicken, Sweet Rosemary Meatballs, Sea Bass with Fennel and Tomato, Egg Drop Soup, Indian Cauliflower Couscous, Spaghetti Squash Alfredo with Mushrooms, Salted Dark Chocolate Almond Butter Fudge, Pumpkin Blondies, and Strawberry- Toasted Vanilla Bean Ice Cream.  YUM, right??  There is a big, beautiful photograph for every single recipe- and all of the photographs were taken by the talented Mr. Weissman.

Slim Palate Before After Pic

Here’s Joshua- before and after beginning his journey into eating a Paleo-based diet.   I had a few questions for the author:

Losing all of that weight as a teenager is really impressive.  How did you manage to get through it all with the temptations that a teenager is exposed to?

  • It was an incredible challenge at first but eventually none of it was as appealing to me as reaching my goal.

What are your top 5 favorite recipes in the book?

  • The pork chops with lemon and sage, lamb vindaloo, braised morrocan chicken, seared brussels sprouts, and the halibut with creamed leeks.

I’ve often thought that a Paleo diet is something I could really follow and embrace… until I start thinking about bread and desserts and cheese and wine.  Don’t you miss all of those things (except for wine, of course)?  Do you ever take a day off and indulge on chips and candy?

  • Well here’s the thing. I believe that Paleo is more of a template for finding what works for YOU! I actually downplay Paleo quite a bit in the book because of that belief. It works wonders as a basis for people to start at for a while and then slowly reincorporate certain real foods like dairy, white rice, etc. and see how they feel. I personally eat white rice, white potatoes, and dairy because it works for me. Paleo really has evolved (no pun intended) since it’s earlier years. As for your specific question about chips and candy I simply choose whole natural food sources of these things when the hankering strikes. I prefer to make these treats myself which in turn causes me to eat them far less because of all the work that goes into making them (that’s how it used to be!). Not to mention I just found a potato chip company that makes organic potato chips with nothing but organic potatoes, organic coconut oil, and sea salt. That definitely fits the bill to me, although even those I would limit, but I’m fairly sure anyone that has any sort of consciousness of healthful eating would limit an intake of this. Really it’s not all as crazy as you think. Lastly, no, I do not miss bread at all. If I get the hankering for bread which still hasn’t happened lately then I will eat a gluten free bread, but until that happens I think I will be just fine. It’s about eating for happiness and maximum healthfulness not living in constant depression because of all the things you “can’t” eat. This means finding what works for you, as mentioned before.

You have such a bright future ahead of you!  What will you do next?  College?  A career in food?

  • I do plan on going to college although once I graduate high school I plan on taking a year off and going to college the year after. During this year I will be going to Europe and will essentially be living in Europe with a Euro Rail pass, back packing my way around and learning about life, foreign cuisines, etc, for 3-6 months. I believe this will shed more light on what I want to do than going to college.

Cauliflower Tortillas Prep 1
Now that you know a little more about the author, I think you’ll appreciate this recipe even more.  It begins with cauliflower that has been obliterated into cous-cous-like granules in the food processor.  Once it’s in this state, a short stint in the microwave softens it up.

Cauliflower Tortillas Prep 2

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.

Cauliflower Tortillas Prep 3

Cauliflower is mixed with egg, salt and pepper (I added fresh cilantro and lime juice).

Cauliflower Tortillas Prep 4

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

Cauliflower Tortillas Prep 6

Then they’re placed on a rack for a bit of cooling.

Cauliflower Tortillas Prep 5

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

Cauliflower Tortillas recipe - RecipeGirl.com

That’s it!  I enjoyed these straight out of the pan for eating.  Then I enjoyed them later in the day with a little cheese melted on top like a quesadilla.  Then I enjoyed them the next morning with a scrambled egg and eaten like a taco.  They are pliable to bend and fill with a small amount of filling for tacos, but they are most certainly perfect to eat all by themselves too.  Can you taste the cauliflower?  I’d say, yes.  If you’ve ever sampled the cauliflower pizza crust, you’ll most likely also be a fan of the “tortillas.”  Try them, and let me know what you think.  And in the meantime, be sure to check out The Slim Palate Paleo Cookbook– this is sure to be one of many for this talented young man. You may also visit Joshua on his blog- SlimPalate.com.

Yield: 6 small tortillas

Prep Time: 30 minutes

Cook Time: 20 minutes

Cauliflower Tortillas

Ingredients:

  • 3/4 head cauliflower
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime (add the zest too if you want more of a lime flavor)
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
  2. 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.
  3. 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 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.
  4. 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.
  5. 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.
  6. 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.

Tips:

  • You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
  • Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g
  • Weight Watchers POINTS: SmartPoints: 1, Points Plus: 1, Old Points Program: 1
SOURCE:  RecipeGirl.com (lightly adapted with permission from The Slim Palate Cookbook by Joshua Weissman- Copyright 2014, Victory Belt Publishing, Inc.)

Disclosure: I was given a copy of this cookbook for review. All opinions shared are my own. Amazon affiliate links are included within this post.

145 Responses to “Cauliflower Tortillas”

  1. postedMay 5, 2014 4:52 AM

    The Slim Paleo Cookbook has been on my wishlist for a while now. And not because I eat Paleo all of the time, but I’m intrigued by some of the recipes like these cauliflower tortillas!

  2. postedMay 5, 2014 5:11 AM

    I have never heard of this cookbook, but I need it! I’m not Paleo specifically, but it sounds like it has some awesome recipes…like these cauli tortillas! Genius!

  3. postedMay 5, 2014 5:14 AM

    How very interesting. I bet they taste delish!

  4. postedMay 5, 2014 5:27 AM

    They look incredible and I want to make them right away! pinned

  5. postedMay 5, 2014 5:41 AM
    Ali

    So intrigued by this! Looks delicious.

  6. postedMay 5, 2014 6:12 AM

    This is amazing! Cauliflower tortillas?! Love this idea! And what an inspiring story – can’t believe he has a cookbook published and so young! Definitely need to check it out. Pinning!

  7. postedMay 5, 2014 6:18 AM
    Amy Schnitzer

    Thank you so much for posting this! I am 42 years old and just started a Paleo Diet. I have been loving the way it makes me feel and look!
    I will for sure make this recipe and take a look at his cookbook!
    Also – I love your blog its given me so many great ideas!

  8. postedMay 5, 2014 8:03 AM

    That book (and these tortillas!!) is right up my alley! I love simple, clean paleo recipes and am always up for getting my hot little hands on more of them. Will definitely be checking out Joshua’s book and can’t wait to try a cauliflower tortilla taco/tostada!

  9. postedMay 5, 2014 8:57 AM
    Annie

    Joshua is an inspiration!!!!!! Can’t wait to try the cauliflower tortillas! Thanks for the wonderful story and recipe. I am going to look for his book!
    Thanks:)

  10. postedMay 5, 2014 11:51 AM

    Amazing transformation by Joshua! Thanks for this post, definitely intrigued in making these tortillas!

  11. postedMay 5, 2014 1:18 PM

    You convinced me! I just bought the book. The cauliflower tortillas are a great idea and Joshua’s story is inspiring. The recipes I publish on my site are far from 100% paleo, but we have quite a few. I am always looking for something more nutritious than white flour. I’ll check back in after I have given them a try. Thank you for the great post.

    Kim at Something New For Dinner

  12. postedMay 5, 2014 2:06 PM

    Love love love!

  13. postedMay 5, 2014 2:36 PM

    I’ve never made homemade tortillas but I’ve always wanted to. I should start with these!

  14. postedMay 5, 2014 2:38 PM
    Norma | Allspice and Nutmeg

    Amazing. I definitely want to make these.

  15. postedMay 5, 2014 2:49 PM

    Cauliflower tortillas definitely sound new to me. Gotta try them. Thanks for sharing.

  16. postedMay 5, 2014 3:01 PM

    I’m going to look for The Slim Paleo Cookbook, what an inspiring story! I’m anxious to try some of the recipes. This idea for cauliflower tortillias is brilliant. I’ll definitely be trying it.

  17. postedMay 5, 2014 4:11 PM

    What an incredible story, and that cookbook sounds amazing. I love the sound of cauliflower tortillas — pinning!

  18. postedMay 5, 2014 6:48 PM

    I totally want to try these! I’ve made cauli pizza crust, but these sound even better! (Especially if this means they can work with TACOS — my fav!) 🙂

  19. postedMay 6, 2014 8:33 AM

    What a fantastic recipe! I need to try these!
    Congrats to Joshua on his book! It looks fabulous!

  20. postedMay 7, 2014 5:26 AM

    I am soooo trying these! Good for this young man, what a transformation! Ordering his book 🙂

  21. postedMay 7, 2014 11:10 AM
    Ingrid

    what if you don’t have a food processor? What can you use instead? Any suggestions?

    • May 7th, 2014 @ 1:52 PM

      You could “try” to grate the cauliflower with a box grater. Get it as small as you can. I used a grater when I made cauliflower pizza crust and it turned out well, but used the food processor for this one.

  22. postedMay 7, 2014 9:10 PM

    I just love this, Lori!! Cauliflower is so versatile!

  23. postedMay 9, 2014 4:02 AM

    These are so cool! I’ve always been intrigued by the cauliflower pizza crust, but these tortillas open up so many new doors!

  24. postedMay 11, 2014 2:31 PM
    Jessica

    Is there an alternative to using the microwave?

    • May 11th, 2014 @ 7:38 PM

      I suppose you could attempt to steam it… but I’ve never done it so I can’t tell you for sure if that will turn out okay.

  25. postedMay 12, 2014 8:48 AM
    April

    Hi! How do you think these would freeze?

    • May 18th, 2014 @ 10:02 AM

      I’m not sure! Try it!

  26. postedMay 15, 2014 3:08 PM

    These look absolutely incredible, Lori!

  27. postedMay 15, 2014 3:16 PM

    Holy cow this looks amazing! I have cut back on starches/carbs a ton and have been making cauliflower potatoes but this is a fab solution for Mexican night- I can hardly wait to try ground turkey on top + black beans. Thank you!!

  28. postedMay 15, 2014 7:05 PM

    These remind me of the crust for cauliflower pizza. I would never have thought to make tortillas though… awesome tips!

    Hugs!

    Jane

  29. postedMay 16, 2014 1:27 PM

    Woah! I’ve tried cauliflower pizza crust before and enjoyed it. Now I want to try these tortillas! They look very much like regular corn tortillas. Thanks for sharing Joshua’s story with us, Lori!

  30. postedMay 20, 2014 4:00 AM

    Very, very interesting. I LOVE cauliflower, but I never would have thought to do this. Excellent way to eat your veggies!

  31. postedMay 24, 2014 7:19 AM

    Oh my gosh, I can’t WAIT to try these!!

  32. postedMay 24, 2014 8:55 AM

    I’ve been looking for a recipe like this! My big question is whether they crack or split in half when you fold them?

    • May 28th, 2014 @ 9:43 PM

      They are fairly pliable, so they were okay for me.

  33. postedMay 29, 2014 5:02 AM
    E

    Just made these… Pretty good! Skeptical at first because the batter was very sloppy and I didn’t think they would hold together, but they worked out quite well.

  34. postedJun 8, 2014 11:20 PM
    Jamie

    I’m trying to avoid the microwave as it removes/destroys the nutrients from the food… Can you instruct me on an alternative method in that step of cooking?
    Thanks!

    • June 11th, 2014 @ 7:29 AM

      I suppose you can try cooking it in a steamer basket until very tender.

  35. postedJun 14, 2014 11:31 AM
    Laura

    Made these a week ago and am making them again today. They have a nice flavor, are pliable but hold together well even when stuffed. Thanks for the recipe!

  36. postedJun 25, 2014 7:01 PM
    Aurelia

    Made these tortillas but they taste more like bread. I don’t think I made them right. I must have added too much eggs. They also crumbled when I flipped them on the parchment paper. Any advice?
    Thanks

    • July 1st, 2014 @ 1:05 PM

      I’m not sure where they went wrong… just follow instructions closely, and all should be good!

  37. postedJul 7, 2014 3:53 AM

    What an awesome idea – on my to eat list 🙂

  38. postedJul 15, 2014 1:24 PM
    carly

    Can I substitute egg whites?

  39. postedAug 10, 2014 12:29 PM
    charlene

    Love the tortilla recipe, but was just wondering if they can be frozen. Thanks for sharing

    Charlene

    • August 12th, 2014 @ 4:00 PM

      I haven’t tried freezing them yet! I would think they’d be okay though!

  40. postedAug 31, 2014 8:13 PM

    How long will these stay good for? I’m going to make some tomorrow and hoping to use them for the next few days

    • September 1st, 2014 @ 8:58 PM

      They should be fine for a few days if they are wrapped well and refrigerated.

  41. postedSep 27, 2014 4:04 AM
    Kristina Privette

    This looks like an amazing recipe, but if you go to such great lengths to make it healthy and then put it in the microwave. I’m confused. The microwave is a nasty machine that does not belong in the kitchen of a health minded paleo person.

    • October 1st, 2014 @ 9:47 PM

      I don’t have a problem with using the microwave, and it’s not my original recipe, so I’m not sure that the author’s thought process is. You can, however, always steam the cauliflower instead of putting it in the micro.

  42. postedOct 3, 2014 12:35 PM
    angel

    So I just made these, left them in the oven for 15 on the first side cause they seemed a little wet still ( I did wring them out in cheesecloth) but they cracked when I tried to flip them 🙁 . any suggestions?

    • October 7th, 2014 @ 11:13 AM

      not sure!

  43. postedOct 14, 2014 11:30 PM

    Looks great! Any suggestions if u don’t have a microwave?

    • October 17th, 2014 @ 9:16 AM

      If you look through the comments, it looks like some people tried to steam it instead.

  44. postedOct 19, 2014 10:34 AM
    Tina

    I bet a dash of chili powder would be great in these, since chili-lime is a great flavor combo! For people having problems with them cracking when flipped, try putting another sheet of parchment paper over the top of the tortillas, then flipping the whole thing over at once.

  45. postedOct 27, 2014 4:21 PM
    Sheralee Hill Iglehart

    Cauliflower Tortilla Recipe a classmate sent on email …is there a way I can get a copy without going on facebook? Email is
    It takes so long to hand-write recipe. Thank you IF and WHEN this might be a possibility.

    • October 29th, 2014 @ 9:23 AM

      I’m not quite sure what you’re asking! You don’t have to go on FB to get the recipe. It’s right here!

  46. postedNov 16, 2014 9:28 PM
    Laura

    mine fell apart too. I used a bag of frozen Cauliflower, after I had cooked it, I put it in the food processor. Then I added two eggs mixed it a little more. I tried to cook it on the skillet but it all fell apart???? I ended up adding a cup of oats flour to make it stay together

    • November 23rd, 2014 @ 8:41 PM

      There is quite a bit more moisture in frozen cauliflower, so I think it’s best to stick with fresh.

    • August 4th, 2015 @ 2:55 PM
      Brenda

      It doesn’t work if you use frozen, or if you cook and then puree. I thought it might produce a smoother consistency but I don’t think I was able to get enough moisture out. Ifor I have areas that look a little thin or crumbly I will add just a little extra egg white to those spots before baking them.

  47. postedJan 10, 2015 10:25 AM
    kristy

    Can these be frozen? Has anyone tried to freeze them?

  48. postedJan 12, 2015 10:25 AM
    Paris

    I threw my microwave away at the beginning of the year is there another way I can do that step without the microwave please help I don’t want to ever use flour again

    • January 15th, 2015 @ 3:34 PM

      Try steaming.

  49. postedJan 13, 2015 8:01 AM
    Alex

    These look really tasty! I honestly think this whole anti-grain diet thing is complete bull crap (unless you are actually intolerant to them obviously) and I seriously question the health benefits of avoiding grains but regardless, I think these are a fantastic idea as an alternative flavour and texture! Definitely going to be making these! Oh, and to the person freaking out over the microwave: maybe educate yourself before proclaiming things as harmful, you clearly have no idea what you are talking about.

  50. postedJan 14, 2015 1:23 PM
    JR

    If I don’t wanna use a microwave, is there another way around that? Can I just cook the cauliflower instead?

    • January 15th, 2015 @ 3:31 PM

      I haven’t tried it, but maybe steaming it?

  51. postedJan 14, 2015 6:58 PM
    Megan

    A friend posted this recipe but I don’t eat eggs. Do you think this would hold up with flax “eggs” instead?

    • January 15th, 2015 @ 3:30 PM

      I’m not familiar with flax eggs.

  52. postedJan 16, 2015 9:54 AM
    Nani

    Can the lime be sub. for white vinegar?

  53. postedJan 17, 2015 10:19 AM
    SusanLloyd

    I made these and was very pleased with the result. I steamed the cauliflower and used my hand blender to mush it as I don’t have a food processor. And then did the recommended cheesecloth squeezing. I added green onions and shredded parmesan cheese to the egg and cauliflower and coarsely ground blck pepper. Yummy!

  54. postedJan 17, 2015 2:19 PM

    This seems like a wonderful idea and I already love one of my favorite go-to recipes for Garlic Mashed Notatoes using cauliflower as the special ingredient! However, I wonder if another binder can be used instead of the egg, as I am allergic to eggs. Ideas are most appreciated! Thanks a bunch!

  55. postedJan 20, 2015 12:33 PM
    Suzi

    I was wondering if you could give an estimate of the weight of the cauliflower. In the UK at the moment, there is a huge range in sizes, and there would be a big difference between 3/4 of a big one and 3/4 of a small one. And I have no idea how big an average cauliflower is in the U.S. Thanks.

  56. postedJan 20, 2015 2:39 PM
    Sarah

    What if you don’t have a microwave? Is there another easy way to soften the cauliflower? Thanks!

  57. postedJan 20, 2015 2:40 PM
    Sarah

    Oops! Just saw someone else suggest steaming. I’ll give it a shot!

  58. postedJan 20, 2015 5:42 PM
    Tricia

    has anyone tried making these or the pizza crust with an egg substitute? We have an egg allergy but would LOVE to try these!!

    • January 22nd, 2015 @ 7:32 PM

      If you read through the comments, you might find some suggestions from others!

  59. postedJan 20, 2015 9:55 PM
    Paula

    I don’t have a microwave what can I do?

  60. postedJan 21, 2015 2:53 AM
    Linda

    Why does the cauliflower have to be squeezed while it is hot enough to burn your hands?

    • January 22nd, 2015 @ 7:30 PM

      You can let it cool a bit if you need to.

  61. postedJan 22, 2015 4:54 AM
    Suzi

    Ah – I see further down the recipe it says 2 packed cups of riced cauli – perfect. Thanks.

  62. postedJan 23, 2015 8:37 PM
    Anna

    I made them with a fax egg since I am vegan!! Worked great!
    A flax egg is 1 tablespoon ground flaxseed and mixed with 3 tablespoons of water it replaces an 1 egg. 🙂

  63. postedJan 24, 2015 1:38 PM
    scott

    Awful. fall apart and taste like crap

  64. postedFeb 1, 2015 11:02 AM

    I was incredibly intrigued about this recipe. But why the microwave?! When a recipe calls for microwaving, I will not use it. Its’ a turn off actually. Microwaves and health food do not go together. Microwaves and any kind of food don’t go together. I will experiment with a slight blanch of the cauliflower pieces instead. I will also use a flax seed gel and arrowroot starch binder instead of the eggs which will make this recipe plant foods based. Heres’ to experimenting!

  65. postedFeb 5, 2015 3:02 AM
    CT

    The Answer to all is nix the lime juice… to much liquid…. and instead add
    1/2 to 1 Teaspoon of olive oil…. They hold together beautifully.
    I’ve been making these for quite some time…. the recipe is all over the internet

    • February 8th, 2015 @ 7:00 AM

      Mine held together just fine with the lime juice. The real key is making sure you totally and completely squeeze the cauliflower as dry as possible.

  66. postedFeb 9, 2015 6:13 PM
    Holly

    These were so good! I made them as directed and then we built little taco salads on top with re-fried beans, taco meat, lettuce, tomatoes, avocados, etc. The tortilla texture was almost like a tamale or thick soft corn tortilla. Very enjoyable. Thank you for the recipe!

  67. postedFeb 20, 2015 3:34 PM
    Susan

    If one doesn’t have a microwave, what is an alternative way to briefly cook the cauliflower?

    • March 2nd, 2015 @ 2:51 PM

      steaming it is fine, but you need to make sure you squeeze all of the moisture out of it.

  68. postedFeb 24, 2015 5:24 PM

    Holy crap, these were so good! Other than being a little messy, this recipe is a keeper! and boyfriend approved, too! 

  69. postedMar 10, 2015 11:41 PM
    Jennifer Eisenhardt

    So I’m slightly ashamed to say I’ve never had cauliflower and I’m pretty much anti-veggies (I know, I know! I’m working on it). I was wondering what these cauliflower tortillas taste like?
    Thanks! Loved the post!

    • March 21st, 2015 @ 6:56 AM

      They do taste like cauliflower, I suppose. You’ll have to try them out!

  70. postedApr 2, 2015 8:59 AM
    Amber

    These look awesome!  My question is: can you make them ahead of time- for example, in the morning, and take them for lunch?  Or do they need to be eaten right away?

    • April 8th, 2015 @ 5:12 PM

      yes, you can make them ahead and just wrap them and refrigerate them. Heat them up when you are ready to eat them.

  71. postedApr 6, 2015 5:22 PM
    Sherle

    Can you make them without using eggs?

    • April 8th, 2015 @ 5:07 PM

      I haven’t tried making them without eggs, so I’m not sure.

  72. postedApr 7, 2015 6:26 PM
    CJ

    I don’t own a microwave (zaps the nutrients out of food). How do I soften the cauliflower without one?

    • April 8th, 2015 @ 5:06 PM

      If you read through the comments above, I’m pretty sure others have tried steaming too!

  73. postedApr 8, 2015 4:57 PM
    Summer

    I think they taste really good, I love it!

  74. postedApr 10, 2015 9:07 AM
    mary

    Can I skip the skillet step and just bake in the oven longer?

    • April 13th, 2015 @ 7:32 PM

      well, it will stay kind of soft if you skip the skillet part.

  75. postedApr 14, 2015 10:16 AM
    judith

    I really really want to make this but don’t own a microwave. Is there a cooking method I can sub? A few minutes in a skillet perhaps?. Thanks.

    • April 23rd, 2015 @ 7:03 AM

      You can steam the cauliflower, but just make sure you squeeze out all of the moisture.

  76. postedApr 16, 2015 5:18 PM
    Robyn

    I just tried these and they are frigging delicious! You’re right- not convenient to make, but hard to believe they’re a vegetable. I made little grilled cheese sandwiches with Alpine Lace Light Provolone. Hard to believe the whole recipe (I ate it ALL) was only 6 Weight Watchers points. Truly yummy. A little cayenne and garlic salt were a good add.

  77. postedApr 16, 2015 6:48 PM
    patricia

    I must done some wrong, they cameout very watery, even though I use the cheese clothes and got out all the liquid. any suggestions.? thanks patriocia 

    • April 23rd, 2015 @ 7:02 AM

      There must have still been too much moisture in your cauliflower.

  78. postedApr 18, 2015 3:53 PM
    Carleen C.

    These are delicious. The cilantro and lime make them much more interesting than the basic cauliflower tortilla recipe. I will absolutely make these again.

  79. postedApr 23, 2015 5:42 PM
    Elsie

    I am vegan. Is there a way to subsitute the eggs

    • April 30th, 2015 @ 11:15 AM

      not sure… what do Vegans usually sub for eggs in recipes? You might try googling that… I’ll bet there are at least a few options 🙂

  80. postedApr 27, 2015 10:16 AM
    tumi

    these are great – but mine came out fritter-like and not tortilla like and i followed the recipe. i added parsley and garlic in place of his other additions. not sure how i can make them more tortilla-like without adding any kind of flour. maybe i didn’t make the cauliflower fine enough!

    • April 30th, 2015 @ 11:11 AM

      That would be my guess too… it shouldn’t be chunky.

  81. postedJun 5, 2015 9:27 AM
    Meena

    Can I make the cauliflower tortillas without eggs? What can I substitute?

    • June 8th, 2015 @ 6:13 AM

      Perhaps Google “egg substitutes” and see what your options are?

  82. postedJul 5, 2015 5:48 PM
    Melanie

    Made these today – incredible! Ate 3 right away (made chicken quesadillas), have the other 3 in the fridge with my fingers crossed that they’ll hold for another meal. Thanks for sharing!!

  83. postedJul 13, 2015 8:05 PM
    Nicole

    What a great recipe! I live in Honduras and tortillas are apart of our daily diet. Its been so difficult to avoid eating tortillas but I do very well on a low carb diet. Cant wait to try these instead.

  84. postedJul 18, 2015 1:25 AM
    Lisa

    Double the recipe!

  85. postedAug 4, 2015 10:40 AM
    Mary

    I don’t have a microwave. Is there another way to heat the cauliflowers? Thanks!

    • August 11th, 2015 @ 7:53 PM

      you could try to steam, but you need to make sure you squeeze all of the moisture out.

  86. postedOct 24, 2015 12:22 PM
    Luke

    Hi, these look great! I’m wondering how they’d go with Indian spices added, or just as they are, to eat with an Indian curry. The photo reminds me of the Indian breads. I look forward to tasting them, thanks.

    • October 26th, 2015 @ 4:05 PM

      I think that sounds like an amazing idea!

  87. postedDec 6, 2015 5:00 PM
    Christina Nalen

    I thought these were delish but mine did not hold shape well. We would not have been able to make tacos with these. I was able to flip them for baking (for the most part) but, they broke into 3 or 4 pieces when served. Since my husband and littles grew up on flour tortillas, it was hard for their palettes to make the switch. I will try these again, though.

  88. postedDec 25, 2015 11:08 PM
    J

    I tried to make these and followed the recipe perfectly. My mixture came out too watery, or eggy for that matter. It was the consistentcy of a cauliflower scrabble before being cooked. I used 2 eggs, and about a little more than 3/4 of a head of fresh cauliflower. I rang as much water out of the cauliflower as possible. This is so frustrating, literally not a single recipe that I’ve tried from pintrist has worked today.

    • December 26th, 2015 @ 8:12 AM

      Sorry they did not work out for you. Sounds like probably too much liquid and not enough cauliflower.

  89. postedDec 26, 2015 8:41 PM
    J

    Wow, thanks, I had no idea.

  90. postedJan 6, 2016 5:03 PM
    RPK

    A tip: If you have access to a juicer, juice the cauliflower first to get all the moisture out – you will be left with a doughy-like granual that can be mixed with egg and baked. Gets the water out – you can drink the juice or use it in soup.

    • January 8th, 2016 @ 9:08 AM

      great tip!

  91. postedJan 10, 2016 12:37 PM
    Christina

    I recommend spraying the parchment paper with cooking spray. Mine stuck pretty bad without it but we’re still salvageable. 

  92. postedJan 24, 2016 6:02 AM
    Kaybee

    I just made these yesterday and WOW! We didn’t have enough cauliflower so I added a little less than 1/4 cup of coconut flour to help make up for that. These were so easy and turned out soo yummy! I like this better than my cauliflower pizza recipe, so I will probably use this instead 😀
    THANK YOU!

  93. postedJan 25, 2016 12:02 PM
    Tiffany

    OMG these are wonderful I made quesdillas with these and even my califlower hating husband loved them and my kids could not get enough!

  94. postedJan 25, 2016 12:33 PM
    Indu

    Hey, I. Am Indian. This looks like we make stuffed cauliflower parathas. Bake it or brush some oil on it and cook on flat tawa. Put some seasoning like Garam masala, chilly powder salt and fresh coriander.

    • January 25th, 2016 @ 5:33 PM

      love those tips- thank you!

  95. postedFeb 3, 2016 4:34 PM
    sherry

    i have made these last week they were so good that i am making them again tonight with zesty shrimp tacos.

  96. postedMar 9, 2016 5:04 AM
    Jay

    I made these according to instructions and they ate great!

  97. postedMar 12, 2016 10:42 PM
    Graham

    Awesome, made these today, didn’t have the cilantro on hand so just used some chives and Cajun spices. So versatile. Going to make a pile of these for lunches for the week! Nice one!

  98. postedMar 19, 2016 4:22 PM
    Hannah

    This recipe was a joke. I was super excited to try these and followed the directions exactly. Once heated and compact, the cauliflower is about a quarter cup. I ended up with 3 eggy tortillas #pinterestfail   Glad I finally tried tried to make them but unfortunately won’t be making them again. 

  99. postedMar 25, 2016 5:56 PM
    Cat

    Do you think I could do this with some kind of egg substitute? I’m allergic to eggs. It’s so hard to find good paleo-style recipes without eggs!

    • March 29th, 2016 @ 1:22 PM

      Probably, but I’m not super familiar with egg substitutes so you’d just have to experiment.

  100. postedApr 18, 2016 3:20 PM
    Sherry Davis

    This recipe was sooo good.  I do not like cilantro so I substituted it for frozen spinach and mistakenly used the entire package but oooh so delicious.  I used the lime and added 2  stalks of green onions and added pepper, minced garlic (1/2 teaspoon,  salt, lemon pepper.  My husband who is a true carnivore raved about it.  It ended up having somewhat of a kick too it but not overpowering.  Thanks for the recipe.  Definitely a do-over!

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