Flourless Cauliflower Tortilla Recipe Ready in 35 Minutes
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This cauliflower tortilla recipe has 5 simple ingredients and will be your go-to swap for tacos, quesadillas, and wraps. The finished tortillas are flexible enough to bend and are roughly the same size as a corn tortilla. Plus, they are naturally gluten-free, corn-free, keto, and low-carb.
On days when you have a few minutes to spare in the kitchen, think about making a double batch of these yummy tortillas. While you don’t need to use a press or roll out the dough, it will take a little over half an hour to make.
Save your batch in the fridge and make anything from smash burger tacos to lunch wraps and taco dinners with beef barbacoa and cheesy taco skillet.
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Why This Recipe Works
- Simple ingredients
- Budget-friendly
- Short prep and cooking time: Serve and enjoy in 35 minutes or less.
- Amazing flavors
- Family-friendly and kid-approved
- Basic kitchen equipment: Requires an oven and tools found in most kitchens, including a food processor, steamer, mixing bowl, and baking sheet.
- Easy-to-follow directions: Involves 4 simple steps.
How to Make Cauliflower Tortilla with Garlic and Oregano
While preheating the oven, blend cauliflower florets until fine and press out the liquid. In a bowl, mix with the rest of the ingredients, then shape into tortillas on a baking sheet and bake until golden brown and the edges are dry. Fry gently to finish and cool before serving.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
You know I love simple recipes that don’t require ingredients that are difficult to find (or pronounce!). Clean, whole ingredients make the best recipes, and the same goes for this cauliflower tortilla recipe. Here’s what you’ll need:
- Salt
- Garlic
- Oregano
- Eggs
- Cauliflower
Step-By-Step Instructions
If you’ve ever made cauliflower rice, then you’ve already made these tortillas part of the way. Congrats! Ricing the cauliflower is step one.
From there, it takes only 15 minutes to prepare the ingredients and an additional 20 minutes to bake the tortillas. Make it a part of your lunch, dinner, or meal prep sessions when you want a healthy and versatile option for wrapping up your favorite fillings. Below is the breakdown of how to make these yummy cauliflower tortillas:
- Prepare the cauliflower. While the oven preheats, chop the cauliflower into florets and steam in a medium pot until tender. Strain and add to a food processor, and blend into rice-like pieces. Use a cheesecloth to extract excess moisture from the cauliflower.
- Mix all the ingredients. Place the cauliflower in a medium-sized bowl, add in seasonings, and crack in the eggs. Stir the mixture thoroughly until a dough forms.
- Bake tortillas. Divide the dough into large or mini tortillas. Place on a parchment-lined baking sheet and bake until golden brown.
- Lightly fry. Finish in a dry skillet. Allow them to cool completely before serving.
Expert Tips
- Fresh cauliflower. Choose cauliflower with tightly packed florets with no signs of discoloration. Avoid those with soft spots or yellowing leaves. Medium-sized heads are best for easy processing.
- Remove as much water as possible. This is how you’ll make a flour-like material that holds all the ingredients together and achieves the desired consistency without being too wet or soggy. Use a cheesecloth, a nut milk bag, or a kitchen towel to remove excess liquid.
- Fry soggy tortillas. If the tortillas end up being too soft and fragile after baking, it means that they still contain excess liquid, and you didn’t squeeze them enough. Don’t throw them away just yet! Simply fry them in a pan to remove the liquid and to make them firmer so they don’t fall apart.
- Change the flavor profile. Sprinkle paprika and turmeric or curry powder into the mix for Indian-inspired wraps.
How to Store This Recipe
These cauliflower tortillas are best served fresh. I don’t recommend leaving them out at room temperature for more than a couple of hours. However, they can be stored in the fridge for up to 3 to 4 days.
If you have plenty of leftovers, place them in an airtight container stacked with parchment paper between each layer to prevent sticking. If stored in the freezer, these tortillas will stay fresh for at least 3 months. To maintain their texture, avoid storing them in direct contact with moisture. When ready to enjoy, simply reheat in a skillet over low heat until warmed thoroughly.
How to Serve Cauliflower Tortillas
Each tortilla is roughly the size of a corn tortilla. Fill with spicy marinated flank steak and top with tomatillo avocado salsa or homemade salsa ranchera. Fry as quesadillas or make keto slow cooker BBQ beef burritos. Additionally, you can swap crispy tortillas for these soft ones in a low-carb tostada.
Step away from the Mexican inspo and serve alongside grilled veggies like zucchini, bell peppers, and onions. You can also wrap sheet pan chicken with vegetables or a classic shrimp salad in these tortillas.
More Cauliflower Recipes to Try
- Cauliflower mac and cheese
- Italian beef skillet
- Cauliflower mashed potatoes
- Spanish omelet with cauliflower
- Carne asada with cauliflower rice
Cauliflower Tortilla with Garlic and Oregano
Ingredients
- 4 cups cauliflower finely riced
- 2 whole eggs large
- 2 tablespoons fresh cilantro chopped
- ½ medium lime juiced
- ½ teaspoon cumin powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- Steam the cauliflower in a steamer basket or in the microwave.
- Drain the liquid and rinse the cooked cauliflower under cold water, quickly to cool it down. Squeeze in a cheesechoth and remove as much of the liquid as you can. Be careful if the material is still hot.
- Combine with eggs, cilantro, lime, cumin, salt, and pepper in a medium mixing bowl.
- Divide into 6 small portions and arrange on the baking sheet. Press flat into tortilla shaped rounds. Thin, but not necessarily as thin as possible.
- Bake for 10 minutes, until the edges are dry and the bottom is golden. Flip over and return to the oven for another 7 minutes.
- Finish by cooking in a skillet over the stove. Use dry heat, no oil. Cook each side for 1-2 minutes. They should turn golden brown on each side.
Notes
- Use fresh cauliflowers with medium-sized heads for easy processing and better texture in your tortillas.
- Use a cheesecloth, a nut milk bag, or a kitchen towel to remove excess water.
- If the tortillas end up being too soft and fragile after baking, fry them in a pan to remove the liquid and to make them firmer so they don’t fall apart.
- The finished tortillas are roughly the same size as a corn tortilla.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Can you use frozen riced cauliflower?
Hi Angela, Yes you can use frozen riced cauliflower. Thaw it ahead of time and steam it as directed in step 2. Then, continue to step 3 here and squeeze out the excess liquid. Continue on with the recipe as usual. Starting with a frozen option is a quick trick to save time.