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–+ servings
A stack of cooked cauliflower tortilla on a white plate with green herb.
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5 from 1 vote

Cauliflower Tortilla with Garlic and Oregano

Use these flexible cauliflower tortilla for soft tacos, quesadillas, or whatever your tortilla needs are! Family-friendly and great for Tuesday Taco night, this gluten-free option is also keto and low-carb.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Bread, Sides and Salads
Cuisine: Mexican
Keyword: cauliflower tortilla
Servings: 4
Calories: 64kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

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. 
Serve: Serve with salsa, guacamole, taco meat or grilled veggies.
Store: Place tortillas in an airtight container stacked with parchment paper between each layer and store in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months. Simply reheat in a skillet over low heat until warmed thoroughly when ready to enjoy.

Nutrition

Serving: 1small tortilla | Calories: 64kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 212mg | Fiber: 2g | Net Carbohydrates: 4g
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