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.
Cauliflower Tortillas don’t taste like your typical corn or flour tortilla at all. They’re a simple substitute for using grains, and they totally work.
The recipe (with a couple of small changes) comes from Joshua Weissman’s 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.
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!
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.
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.
That’s it! I enjoy these Cauliflower Tortillas straight out of the pan for eating. I also enjoy them with a little cheese melted on top like a quesadilla. They’re also good in the morning with a scrambled egg and eaten like a taco.
They are somewhat 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. I recommend eating them “tostada-style” because they may tear when trying to bend like a taco. Try topping them with this Best Ground Beef Taco Meat.
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 Cauliflower Tortillas. You might also like to try my Zucchini Pizza Crust too!
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.
Can you use frozen cauliflower to make cauliflower tortillas?
Yes, but frozen cauliflower will have much more moisture in it. Be sure to squeeze out that extra moisture!
Try making cauliflower tortillas, and let me know what you think.
Cauliflower Tortillas
Recipe Details
Ingredients
- ¾ large head cauliflower (or two cups riced)
- 2 large eggs (Vegans, sub flax eggs)
- ¼ cup chopped fresh cilantro
- ½ medium lime, juiced and zested
- salt & pepper, to taste
Instructions
- 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.
Video
Notes
- *You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
- *Some people have mentioned in the comments that they've had success using already riced cauliflower instead of processing a head of cauliflower.
- *Leftover tortillas should freeze well for you.
Hi, they sound wonderful except I don’t like cilantro . Any ideas for sub herb’s?
You can leave out the cilantro, if you’d like 🙂
Honestly PERFECT transition from traditional tortillas!! By the time I squeezed all the water out it resembled a ball of dough. Made them exactly as directed and had one with my eggs this morning!! AMAZING!!! Wish I could add a pic🤣
I have mad these A LOT!!!! We started with original recipe came out perfect ( I believe most fails are due to not getting enough water out) since have experimented with pre riced frozen and reg frozen. Both worked well remember squeeze squeeze squeeze! The last batch I threw all the old veggies in the drawer into the mix ( green onion, carrots, zucchini mushrooms bell peppers etc..) they came out great. Totally freezable! These help curb the bread cravings thank you for this wonderful recipe!
What great recipe- they fit excellent in my new WW diet. And I liked them 🙂
Made the tortillas very good
Easy to make and tasted great. I first served with Mexican quinoa and the tortila went well with the spices. The cookbook is out of print and over 70.00 on Amazon. Could you print more recipies? The sound so good.
Can I use frozen cauliflower, instead of fresh?
I haven’t tried it, but it might work. Frozen cauliflower will have a lot more moisture, so be sure to really squeeze it out.
I made them based on the recipe but I couldn’t do the flippy part, they stuck to the parchment paper. Do you think I did something wrong?
I’m not sure!
Just had cauliflower breadsticks with our shakshuka. These looks wonderful for our sheet pan roasted chicken onions and peppers. Thank you.
Great recipe! If you add parmesan it will be extremely pliable.
i couldn’t flip my tortillas, so i allowed the first side to cook longer. i still had trouble flipping. am i missing something?
They may have been too wet. You may have needed more cauliflower.
These are excellent! Thanks for sharing. I have purchased a commercial version of these, but homemade is tastier and cheaper. I added about 1/4 cup of coconut flour to bind it a bit, and also a tsp of baking soda to leaven it a little–both of which worked out well. I might experiment with nut flours as well.
I am going to try these but I am going substitute the cilantro for spinach basil and green onion
Do you think it will be ok
Perhaps!
I really enjoyed this though I tweaked it based on what I had on hand. I left out the cilantro and lime and added 1 tbsp of organic masa harina and 1/4 cup shredded Mexican cheese. That added about 6g of carbs (about 1g per tortilla) but was delicious and totally worth it! It tasted very close to a real corn tortilla, only eggier and not in a bad way. Thanks for the recipe!
We are trying this tonight. Do you have any suggestions if we wanted to make more than 6 at a time. We tripled the recepi but found that 6 eggs may be too runny of a batter. Have you made more than 6 at a time?
I haven’t–
These definitely hit the spot for my paleo-friendly tacos craving. Thanks for taking the time to share this recipe. I also heated one up the next morning with scrambled eggs, avocado, tomato, and onions. So good!
I was just wondering what to do if you can’t put it in the microwave?
Steam it on the stove instead.
Just a heads up, there is indeed a cauliflower flour you can buy now.
Interesting!
I made this for the first time and my taste buds were very pleasantly surprised! Better than I imagined and a definite 5 Star keeper. Thank you for sharing the recipe.
These tortillas have a great flavor and texture. I love the addition of cilantro and lime to the steak tacos I made with them. My husband said he could have eaten these tortillas all night!
What would you suggest I substitute for the lime juice? My hubby is allergic to citrus, tree nuts and peanuts…. thanks they sound yummy….
You can certainly leave it out!
Omg delicious! I was looking for an alternative for pita to use for homemade gyros. Substituted seasoning to make more complimentary… garlic powder, thyme and oregano with lemon juice. Perfect and folded well too!
Followed the recipe exactly, but the mix was much too wet with 2 eggs. I had to add more squeezed cauliflower and then, about a tablespoon of flour to get them to hold together. Good idea, but this recipe didn’t work for me as written.
I can’t wait to try these! Thanks for including the nutritional ingredients!!
I loved these cauliflower tortillas. But mine was not soft and flexible the just broke or crumbled what did I do wrong … hopefully you can advise me…
Well, it’s all about the moisture. So there was either too much or too little! Just takes playing with the recipe a bit to get it just right.
Just did some this morning to take for lunch. Have not tried them yet but they look awesome and delicious ?. For anyone doing this recipe, make sure to take out all the liquid from the cauliflower and a tortilla press using parchment paper works best to shape them round. What was awesome about the recipe was that these are all ingredients I have all the time.
I’m munching on them as I speak (type) and I love it. Will not add anything on them , maybe next time. There will be a next time for sure.
These were DELICIOUS! I followed the recipe until… there was still too much liquid for them to hold together so I added about 1/4 cup of shaved parmesan. It still wouldn’t stay together so I added about 1/3 cup shredded cheddar/jack blend. That did the trick! I followed the rest of the directions, except baked a little extra time, then griddle to finish. I served them with salsa chicken as “Chicken Ranchero Cauli-Tacos”. I will definitely make these again! YUM!!!
These were amazing! I added some scallions to the recipe yum! Had them left over for breakfast with some scrambled eggs. Great way to get a veggie in, in the morning! Thanks for the recipe!
I don’t have access to an oven… Do you think this would work if i didn’t bake them and just fried them? Or can you recommend a similar cauli-based recipe for something bready I can fool around with?
You can try!
Neat egg, works well also.
Followed recipe to a T, did not turn out. Crumbled upon initial flip. Any suggestions?
They can be tricky!
Just made these. They are a prefect tortilla substitute!
Disappointed
Been ketoing for 3 weeks dying for something that
Resembles bread. This doesn’t even come close
It definitely does not resemble bread– it’s just simply a substitute for a tortilla.
Delicious!
How long will these last in the refrigerator.
A few days, probably.
Always looks looking for new flat breads and tortillas. I’ll give this a try today. i was a chef for 30 years so always trying something new, of course I will have to tweak this a bit as I can never just go by the instructions, might just add a bit of garlic to this.
is there an alternative to the microwave part? Because it not only kills all the live in food, but also emits destructive waves that damage us.
Yes, it’s stated in the instructions that if you don’t want to use the microwave, you can steam the cauliflower instead.
Hello,
Would frozen riced cauliflower work for this recipe?
I’ve never bought frozen riced cauliflower, so I’m not sure. It’s worth a try. Just cook in the microwave, as directed, and squeeze out the moisture.
can you use this same process to make pizza dough?
I use this recipe for pizza crust: https://www.recipegirl.com/cauliflower-crust-hawaiian-pizza/
Have you ever made these with just egg whites? Would you recommend tweaking the recipe in anyway if you did?
I have not tried using just whites, so I’m not sure.
Looking forward to trying your cauliflower torillas…
Awesome
We loved these tortillas.(even the hubby who is from mexico). Thanks!
I’m going to make these and see if my boyfriend likes them, then he will have to admit he is wrong and I am right ! Muah hahaha
Wondering if these can be made and frozen for future use and if so what’s the best way to thaw?
I’ve never tried freezing them.
This is a brilliant idea! Such low carbs!
Cauliflower is one veggie the whole family loves! I cannot wait to try these!
The cilantro and lime add so much flavor here. Fantastic!
These are fabulous with melted cheese! I don’t do well with carbs and now I have a new delicious snack!
IAM using the bag of cauliflower rice, do I have to squeeze out the moisture because there does not seem to be to much: for the tortillas
If there is any moisture in the cooked cauliflower rice, you should squeeze it out.
These look great! Do they fold easily?
No, they do not! When I’ve used them for tacos, I make them “tostada style” so I can enjoy the filling without it falling all over the place.
Not a well thought out recipe! Why not spread out the cauli on a tray and cook in the hot oven? When the moisture level is right add the egg etc and fry the tortillas in a hot pan? You can cook to whatever crispiness you desire!
Your comment will be appreciated.
Let us know if you try it that way!
I made these with frozen cauliflower and they turned out great. I used steam in the bag cauli, cooked, processed then dumped out into a clean tea towel. Cooked a little then squeezed the stew out of it!! Amount looked less than 2 cups so I only used one egg plus one egg white. Cooked up perfectly– made 4 tortillas.
I’m excited to try this recipe, as tacos are my hubby’s favorite food. But instead of using a whole head of cauliflower, I would rather use the cauliflower that’s already diced finely, that you could buy in a bag. So do you know how much I would use? Like in cup measurements? Or the whole bag?
I’m not sure… does it give any indication on the bag that it’s one head of cauliflower or something like that?
These came out very, egg-y. It was almost a cauliflower frittata. If that’s your thing, they are great. Unfortunately it’s not mine.
These look so yummy ?. Is there a substitute for putting them in the microwave? I don’t use one. I have a mini convection oven? Will that work?
You could probably steam the cauliflower, but since that draws a lot of moisture– make sure you really squeeze the moisture out of it.
Goodness gracious these are delish! So worth the effort that goes into them. So good! 🙂
3/4 head of cauliflower isn’t really a very good measure. I normally live in Spain and 3/4 head of cauliflower there would be much more than some of the whole cauliflowers I’ve picked up in the UK. If all the recipes are this slack on measurements that would put me off the book. It isn’t really a recipe if you have to faff around trying to get it the measurements right.
I probably should do that!
The recipe looks very appetizing. What you recommend as an alternate option for someone who chooses not to use a microwave and doesn’t own one? Thanks!
I believe that some people have tried steaming the cauliflower, but you’ll need to work hard to squeeze all of that moisture out!
Made these tonight using 2 bags of the frozen Green Giant riced cauliflower. Cooked chicken thighs on my stove griddle and then threw the patties onto the griddle afterwards for the final browning. The extra flavor of the chicken grease made them super flavorful!
I have had this recipe for quite some time. Finally made them…..twice! They came out perfect both times and they are delicious! My husband doesn’t like cauliflower so, more for me???? The key is definitely getting out all the water. Thank you for sharing?
This was so great! It’s quite a lot of work, I skipped drying the Cauliflower with a tea-towel which could be why they fell apart quite easily but totally worth the result and the slimmer waistline!
Recently working into a low card diet and tried these tonight for carne asada tacos. Though the flavor was amazing, unfortunately they turned into taco bowls as mine never set and crumbled starting on first turn in the oven with it only going down hill from there. Followed the recipe to the tee. Any tips to make these like actual tortillas?
Try again! They do work… may be just takes some practice. Might be helpful to read through the comments to see what others have suggested.
i’d like to know
– how long do they last in the frige? is it better to cook & store completed or form/store then cook just before eating?
– if they really need both baking & pan frying. wouldn’t they get crisp by baking longer or a couple minutes under the broiler?
– what alternatives are there to the lime/cilantro palate? maybe cinnamon, garlic, cheese, what else ya got?
I’d say a couple of days in the fridge, and I’d store them already cooked and just re-heat as needed. You’ll have to experiment with the broiler and other flavors!
If eating healthy is your goal do NOT microwave anything! It changes the molecular structure and wrecks the nutrition bioavailbility. You can steam the cauliflower for 5 minutes over boiling water. I was wondering if they can be made bigger and still hold their form….
I tried to make the tortillas last night and I had a hard time making the shape. I finally press on the tray until they resemble somehow a tortilla. with that process they got stuck to the tray and than made it really hard to flip over. it will be nice if you show how you actually made the shape. I know how to make regular corn tortillas so I assumed this will be easy. I want to try again as I do miss making tacos, help!
Hi Susy- I just patted them into a round with my hands. It helps if your hands are wet or if you spray them with cooking spray.
Just tried to cook these, what I thought would be a wonderful dinner they fell apart, no taste, just very disappointed please help… What did I do wrong… I followed the receipt to the letter
I’m sorry you had trouble… it’s hard to pinpoint. Read through the comments for others suggestions, perhaps?
Better late than never! Only just found this recipe and have just made the tortillas. They’re amazing! I made 6 x 5″ ones. The mix was too soft to shape with hands but a scoop full onto the parchment and spread out with fingers worked brilliantly. Surprised how easily they flipped over. Reheated them in the skillet just before use. Thank you for the recipe.
I made these but I followed a different recipe. I made them twice in the first time didn’t come out so good. But the second time they came out perfect. The recipe that I followed was a little different. Here’s what I did instead of what she did
One whole cauliflower and just a quarter cup of egg whites.
No lime juice. You do want them kind of mashed potato like.
But the key is to really get all the moisture out of the cauliflower.
Don’t be surprised on how hot the cauliflower gets it retains tons of heat. I used a cheesecloth the first time. But felt like the cheesecloth would expand too much for me to draw the water out. The second time work much better I use a common everyday towel. The towel was more absorbent allowed me to get a much better grip on a cauliflower. You Really Got A Squeeze that cauliflower tight in a a towel. Then I want to bake Them 10 minutes the first time flipped them at 8 minutes.
Go on you tube and search buff dudes cauliflower taco shells
I am shaking my head. You have the patience of Job. People, read the comments. If you don’t have a microwave, steam but get ALL the liquid out. One person said try putting the cauliflower through a juicer first. If you are vegan for some odd reason, use flax eggs. I will be trying these.
Are these able to be frozen and microwaved?
I made these for dinner last night. They turned out great. Thanks for the great instructions. No guess work. I can’t wait to make them again. It’s such a perfect base to add a variety of different seasonings to for different fillings. Thanks again!
These turned out just perfect. I was hungry tonight so I just put siracha on them and ate them, YUM! Tomorrow for breakfast I will add an avocado and cracked pepper. I will be making these again. My 3 & 4 year old love them.
Happy to hear- that sounds great!
Always wanted to try these and I did! I needed to put more seasoning. I think next time I will try green onions, garlic salt and a little chili. Otherwise good texture.
My girlfriend and I made these today and I have to admit that I was a little on the fence about them, but after trying them I am a huge fan! I’ve noticed comments about these shells being watery or not malleable, but the key really is to make sure they are drained well when you come to the cheesecloth step. Thanks for the recipe!! 🙂
You’re welcome!
FYI, potatoes are Paleo. White, sweet, doesn’t matter, because they’re tubers and hunter-gatherers eat tubers if they can find them. The reason a lot of folks avoid white potatoes when they go Paleo is because the stuff spikes your blood sugar with not enough nutritional payout to justify it. They tend to prefer sweet potatoes for that reason.
Rice isn’t Paleo. There are some carb holdouts in the Paleo community who insist that it is but if we agree that the Paleolithic era was a hunter-gatherer era then no one was sitting still long enough to tend a rice paddy. Some people may tolerate it–and, I’ve learned, never underestimate a human being’s power to BS themselves–but that doesn’t make it Paleo. You just have to decide whether you are OK with being 80/20 Paleo with foods like this. A lot of people are. But some people can’t get away with it, so be fearlessly honest with yourself either way. There is still LOTS of food out there for you to eat even if you never touch birdseed again.
There are people who argue (as with the Perfect Diet folks) that you “need” rice because you “need” carbs to make mucus or some crap like that. But you can get carbs with tubers. There’s no need to eat grain. Ever. I would argue there’s no need for large amounts of starch in the diet either, especially if you already have hyperinsulinism, but the point is that there are lots of ways to get carbs if you really insist on it.
Dairy isn’t Paleo either. But there is more benefit to eating dairy fat if you tolerate it than there is to eating rice. If you’re not eating animal organs then dairyfat gives you some of the vitamins you would necessarily be missing from your diet. A cow or goat properly grass-fed is going to pass on omega-3s to you in their fat as well. Bonus, those omega-3s are more stable because they’re protected by saturated fat. Try *that* with salmon.
And finally, Paleo is evolving all the time. If you’re willing to put some work into it, there are very good cookbooks for Paleo baking now. Have a look around and see.
What a waste of time! So much effort for something that ends up tasting like, well, cauliflower! And doesn’t hold together. I ended up with crumbled cauliflower that had been through so many steps that it probably had no nutrients left in it. Save yourself hours of time: steam the cauliflower and serve with a cilantro sauce – quicker, tastier, more nutritious!
Sorry you had trouble. They’re a little tricky, but you can see from the comments that there are many who have enjoyed them.
These are actually really good. Have never been a veggie person but trying new things as I need to lose weight and I’m finding I actually quite like cauliflower. It’s definitely very versatile! People please read the comments before posting though – it must be so annoying for Lori to have to answer the same question about egg substitutes over and over again. Google is your friend! And just try things. A recipe is only a guide – you can always test substitutes and see what works for you.
haha, thanks John!
Okay so I’ve tried these twice and both times they just fell apart. They don’t look at all like the ones in your video. The 2nd time I added a little almond flour and that helped a bit. But what am I doing wrong? I followed your recipe to the letter!
Oh gosh, I’m sorry to hear that you’re having trouble. It’s really difficult to pinpoint what is going wrong since I’m not there to help. Too moist? Too dry? Probably has something to do with that.
just tried these and i added the egg slowly until the mixture came to a consistency I thought looked good. It didn’t take all of the egg mixture but my cauliflower wasn’t very big. They came out great. Just finished frying them and to try one right away i spooned a bit of hummus on it for a snack and it was great 🙂 Great way to save some calories …
Excellent- glad to hear!
I just tried this for dinner, and it was a complete disaster. Once I mixed everything together, it was like soup. There definitely wasn’t need for the “form tortillas with your hands” stage. Could you be more specific about how much cauliflower to use? Like measure it by cups after it’s turned into “rice” maybe? I think that’s where I went wrong. Maybe the one I bought was too small or something.
Yes, definitely not enough cauliflower. In step 2 of the recipe, it states “The finely riced cauliflower should make about 2 cups packed.”
Also, a bit thicker was better than larger and super thin! Thin tore small holes just a bit and thicker held up better as a tortilla.
And they so looked like tortillas! XD
I finally made these for my husband and he loves them, preferring them to traditional (and other not so traditional ) tortillas. I really wanted to try one, but next time. He’s diabetes 2 and neither I nor my children are. So another time we’ll all get to try them.
I had my cooked cauliflower in my freezer, so just defrosted and then squeezed the liquid through a clean cotton bandana. (Can you say, “cold hands!”?) I also was out of parchment paper, so used a different type and really had to be gentle removing it. I have lots of this baking paper and perhaps I will oil it for the initial 10 minutes. I just flipped the tortillas attached onto another piece, which didn’t stick.
Anyway, thanks so much for posting the recipe! We’ve already passed it onto my husband’s co-worker.
I followed the recipe exactly. I even went out and bought cheesecloth just for this, and I squeezed out as much moisture as I could. They were pretty sloppy (like mashed potatoes) when I went to make my “tortillas”. But what was super frustrating was they completely crumbled when I went to flip them halfway through baking. So disappointed. Where did I go wrong??
Gosh, I’m not sure… the mixture should be fairly dry (not like mashed potatoes). My guess is that it sounds like you had too much liquid and not enough cauliflower.
I can’t wait to make these, such a great idea!
Just made these. Tasted pretty good, but they definitely didn’t look like tortillas in the end XD
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!
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!
I made these according to instructions and they ate great!
i have made these last week they were so good that i am making them again tonight with zesty shrimp tacos.
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.
love those tips- thank you!
OMG these are wonderful I made quesdillas with these and even my califlower hating husband loved them and my kids could not get enough!
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!
I recommend spraying the parchment paper with cooking spray. Mine stuck pretty bad without it but we’re still salvageable.
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.
great tip!
Wow, thanks, I had no idea.
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.
Sorry they did not work out for you. Sounds like probably too much liquid and not enough cauliflower.
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.
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.
I think that sounds like an amazing idea!
Double the recipe!
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.
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!!
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!
That would be my guess too… it shouldn’t be chunky.
These are delicious. The cilantro and lime make them much more interesting than the basic cauliflower tortilla recipe. I will absolutely make these again.
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
There must have still been too much moisture in your cauliflower.
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.
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.
You can steam the cauliflower, but just make sure you squeeze out all of the moisture.
Can I skip the skillet step and just bake in the oven longer?
well, it will stay kind of soft if you skip the skillet part.
I think they taste really good, I love it!
I don’t own a microwave (zaps the nutrients out of food). How do I soften the cauliflower without one?
If you read through the comments above, I’m pretty sure others have tried steaming too!
Can you make them without using eggs?
I haven’t tried making them without eggs, so I’m not sure.
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?
yes, you can make them ahead and just wrap them and refrigerate them. Heat them up when you are ready to eat them.
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!
They do taste like cauliflower, I suppose. You’ll have to try them out!
Holy crap, these were so good! Other than being a little messy, this recipe is a keeper! and boyfriend approved, too!
If one doesn’t have a microwave, what is an alternative way to briefly cook the cauliflower?
steaming it is fine, but you need to make sure you squeeze all of the moisture out of it.
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!
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
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.
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!
Awful. fall apart and taste like crap
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. 🙂
Ah – I see further down the recipe it says 2 packed cups of riced cauli – perfect. Thanks.
Why does the cauliflower have to be squeezed while it is hot enough to burn your hands?
You can let it cool a bit if you need to.
I don’t have a microwave what can I do?
steam
has anyone tried making these or the pizza crust with an egg substitute? We have an egg allergy but would LOVE to try these!!
If you read through the comments, you might find some suggestions from others!
Oops! Just saw someone else suggest steaming. I’ll give it a shot!
What if you don’t have a microwave? Is there another easy way to soften the cauliflower? Thanks!
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.
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!
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!
Can the lime be sub. for white vinegar?
maybe!
A friend posted this recipe but I don’t eat eggs. Do you think this would hold up with flax “eggs” instead?
I’m not familiar with flax eggs.
If I don’t wanna use a microwave, is there another way around that? Can I just cook the cauliflower instead?
I haven’t tried it, but maybe steaming it?
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.
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
Try steaming.
Can these be frozen? Has anyone tried to freeze them?
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
There is quite a bit more moisture in frozen cauliflower, so I think it’s best to stick with fresh.
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.
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.
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!
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.
Looks great! Any suggestions if u don’t have a microwave?
If you look through the comments, it looks like some people tried to steam it instead.
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?
not sure!
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.
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.
How long will these stay good for? I’m going to make some tomorrow and hoping to use them for the next few days
They should be fine for a few days if they are wrapped well and refrigerated.
Love the tortilla recipe, but was just wondering if they can be frozen. Thanks for sharing
Charlene
I haven’t tried freezing them yet! I would think they’d be okay though!
Can I substitute egg whites?
probably!
What an awesome idea – on my to eat list 🙂
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
I’m not sure where they went wrong… just follow instructions closely, and all should be good!
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!
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!
I suppose you can try cooking it in a steamer basket until very tender.
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.
I’ve been looking for a recipe like this! My big question is whether they crack or split in half when you fold them?
They are fairly pliable, so they were okay for me.
Oh my gosh, I can’t WAIT to try these!!
Very, very interesting. I LOVE cauliflower, but I never would have thought to do this. Excellent way to eat your veggies!
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!
These remind me of the crust for cauliflower pizza. I would never have thought to make tortillas though… awesome tips!
Hugs!
Jane
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!!
These look absolutely incredible, Lori!
Hi! How do you think these would freeze?
I’m not sure! Try it!
Is there an alternative to using the microwave?
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.
These are so cool! I’ve always been intrigued by the cauliflower pizza crust, but these tortillas open up so many new doors!
I just love this, Lori!! Cauliflower is so versatile!
what if you don’t have a food processor? What can you use instead? Any suggestions?
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.
I am soooo trying these! Good for this young man, what a transformation! Ordering his book 🙂
What a fantastic recipe! I need to try these!
Congrats to Joshua on his book! It looks fabulous!
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!) 🙂
What an incredible story, and that cookbook sounds amazing. I love the sound of cauliflower tortillas — pinning!
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.
Cauliflower tortillas definitely sound new to me. Gotta try them. Thanks for sharing.
Amazing. I definitely want to make these.
I’ve never made homemade tortillas but I’ve always wanted to. I should start with these!
Love love love!
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
Amazing transformation by Joshua! Thanks for this post, definitely intrigued in making these tortillas!
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:)
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!
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!
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!
So intrigued by this! Looks delicious.
They look incredible and I want to make them right away! pinned
How very interesting. I bet they taste delish!
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!
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!