Cauliflower Tortillas

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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.

stack of cauliflower tortillas in a cloth napkin

Cauliflower Tortillas

Don’t be scared.  They sound strange, I know.  The funny thing is that they are both strange and wonderful.

stack of cauliflower tortillas in a striped cloth napkin

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.

Slim Palate Paleo Cookbook

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.

Slim Palate Paleo Cookbook Author before and after photos

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.

cauliflower crumbles in a bowl

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.

ingredients for cauliflower tortillas in a cheesecloth squeezing it dry

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!

mixing ingredients for cauliflower tortillas in a glass bowl

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.

forming cauliflower tortillas on parchment paper

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

cauliflower tortillas cooling on a cooling rack

Then the Cauliflower Tortillas are placed on a rack for a bit of cooling.

frying tortillas in a skillet

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

stack of cauliflower tortillas in a striped cloth napkin

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.

stack of tortillas in a striped cloth napkin

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.

Try them, and let me know what you think.

stack of cauliflower tortillas in a cloth napkin
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4.55 from 22 votes

Cauliflower Tortillas

Great low carb alternative to traditional corn or flour tortillas.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 tortillas
Calories 37kcal
Course Side Dish
Cuisine Mexican
Keyword cauliflower, cauliflower tortillas, tortillas


  • 3/4 large head cauliflower (or two cups riced)
  • 2 large eggs (Vegans, sub flax eggs)
  • 1/4 cup chopped fresh cilantro
  • 1/2 medium lime, juiced and zested
  • salt & pepper, to taste


  • 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.



  • *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.


Serving: 1tortilla | Calories: 37kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 62mg | Sodium: 39mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 25.9mg | Calcium: 21mg | Iron: 0.5mg | Blue WW Smartpoints: 0 | Green WW Smartpoints: 1 | Purple WW Smartpoints: 0


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  • Jessica Smith wrote:

    Great recipe! If you add parmesan it will be extremely pliable.

  • isabella wrote:

    i couldn’t flip my tortillas, so i allowed the first side to cook longer. i still had trouble flipping. am i missing something?

    • Lori Lange wrote:

      They may have been too wet. You may have needed more cauliflower.

  • Scott Doyle wrote:

    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.

  • Laurie wrote:

    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

    • Lori Lange wrote:


  • KP wrote:

    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!

  • Rut Soto wrote:

    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?

    • Lori Lange wrote:

      I haven’t–

  • Leah Thrush wrote:

    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!

  • Brianna wrote:

    I was just wondering what to do if you can’t put it in the microwave?

    • Lori Lange wrote:

      Steam it on the stove instead.

  • J wrote:

    Just a heads up, there is indeed a cauliflower flour you can buy now.

    • Lori Lange wrote:


  • Jeanne Marie Woods wrote:

    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.

  • Jess Wallenmeyer wrote:

    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!

  • Mary wrote:

    What would you suggest I substitute for the lime juice? My hubby is allergic to citrus, tree nuts and peanuts…. thanks they sound yummy….

    • Lori Lange wrote:

      You can certainly leave it out!

  • Laura wrote:

    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!

  • Julia Crowell wrote:

    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.