Cauliflower Tortillas with Garlic and Oregano
Use these flexible cauliflower tortilla for soft tacos, quesadillas, or whatever your tortilla need is! Family friendly and great for Tuesday Taco night, this gluten free option is also keto and low carb.
Preheat the oven to 400° F.
Prepare a medium sized pot to steam the cauliflower, chop the head into florets, and steam until soft, about 10 minutes. Once done, strain, cool and add to a food processor. Pulse with the "s" blade into small rice-like pieces. Transfer the cauliflower to a cheesecloth and squeeze tightly until all liquid is removed.
Place cauliflower in a medium bowl and add the remaining ingredients. Mix well to combine.
Divide into 4 large tortillas (similar to a normal flour tortilla) or 8 mini tortillas (similar to a corn tortilla) and place on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, until the edges are dry and the bottom is golden. Flip over and back for another 5 minutes. Cool on a wire rack before serving.
Serving: 1large tortilla | Calories: 122kcal | Carbohydrates: 12g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 492mg | Potassium: 694mg | Fiber: 5g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 110mg | Calcium: 156mg | Iron: 1mg