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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.

Watch the quick, how-to video near the recipe at the end of this post, then print out the complete recipe.

Cauliflower Tortillas recipe - by

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 Paleo 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 recipe - by
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 recipe - by

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 recipe - by

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

Cauliflower Tortillas recipe - by

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

Cauliflower Tortillas recipe - by

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

Cauliflower Tortillas recipe - by

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 - by

That’s it!  I enjoy these 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 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-

Click below to watch a short video showing you how to make these Cauliflower Tortillas, then scroll to the bottom and print out the complete recipe.

Yield: 6 small tortillas

Prep Time: 30 minutes

Cook Time: 20 minutes

Cauliflower Tortillas


  • 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


  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.


  • 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: Freestyle SmartPoints: 0, SmartPoints: 1, Points Plus: 1, Old Points Program: 1
SOURCE: (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.

Here are a few more recipes using cauliflower that you might enjoy:


  1. postedJun 5, 2018 2:19 PM

    These look great! Do they fold easily?

    • postedJun 8, 2018 8:19 AM

      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.

  2. postedMay 2, 2018 7:18 AM
    Mike Spencer

    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.

    • postedMay 2, 2018 9:33 AM

      Let us know if you try it that way!

  3. postedApr 3, 2018 5:36 PM

    Yummy. Nice idea… but, not really tortillas… mine fell apart immediately.

  4. postedMar 21, 2018 5:16 PM

    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.

  5. postedMar 20, 2018 11:24 AM
    Rose Prince

    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?

    • postedMar 27, 2018 5:14 PM

      I’m not sure… does it give any indication on the bag that it’s one head of cauliflower or something like that?

  6. postedFeb 16, 2018 8:01 AM

    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.

  7. postedOct 20, 2017 8:42 PM
    KarolAnn Milam-Clopton

    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?

    • postedOct 24, 2017 10:00 AM

      You could probably steam the cauliflower, but since that draws a lot of moisture– make sure you really squeeze the moisture out of it.

  8. postedOct 9, 2017 6:28 PM
    Amy T.

    Goodness gracious these are delish! So worth the effort that goes into them. So good! 🙂

  9. postedAug 25, 2017 7:49 AM
    Barbara Crompton

    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.

  10. postedAug 23, 2017 10:41 AM

    These were time consuming and utterly disgusting.  Don’t waste the time, effort or ingredients on this worthless recipe.

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