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.
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.
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!
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.
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.