Cooking and Serving: 38 minutes | 6 tortillas
Ingredients
How to make these low carb cauliflower tortillas | How to rice cauliflower for cauliflower tortillas or any other recipe | Cauliflower tortilla recipe
Description
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes | Servings: 6 tortillas
Ingredients
How to make these low carb cauliflower tortillas
How to rice cauliflower for cauliflower tortillas or any other recipe
Cauliflower tortilla recipe
Cauliflower Tortillas Recipe
4 cups (12 ounces) raw cauliflower florets, (from one medium head of
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 ounces finely grated Parmigiano-Reggiano cheese
2 (100 g (weighed out of shell)) eggs, at room temperature
2 tablespoons (18 g) tapioca starch/flour
Instructions
Preheat your oven to 375°F. Line large rimmed baking sheets with bleached.
Notes
* ½ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* 2 ounces finely grated Parmigiano-Reggiano cheese
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 2 tablespoons (18 g) tapioca starch/flour
not included in nutritional information)
* Preheat your oven to 375°F. Line large rimmed baking sheets with bleached
parchment paper and set aside.
* Rinse the cauliflower florets thoroughly, and pulse them in a food processor
until they are the texture of short-grain cooked rice (or grate the florets
as finely as possible on a box grater).
* Place the riced cauliflower in a large, microwave-safe bowl (or a medium,
heavy-bottom lidded stockpot), add about 2 tablespoons water and cover
tightly with plastic wrap (or the stockpot lid).
* Cook on high for 3 to 4 minutes (or over medium heat for about 5 minutes)
until the cauliflower is more tender but still firm.
* Uncover the bowl or stockpot, and allow the cauliflower to cool until no
longer hot to the touch.
* Transfer the cooked and riced cauliflower to a large tea towel, cheese cloth,
or fine mesh bag, gather the towel, cloth or bag tightly around the
cauliflower and wring out all the moisture. There will be more moisture than
* Keep wringing it out until the cauliflower is clumped and almost entirely
dry. Set the cauliflower aside.
MAKE THE TORTILLA MIXTURE.
* Place the prepared, riced cauliflower in a large bowl, add the salt, pepper
and Parmigiano-Reggiano cheese, and toss to combine. Add the beaten eggs and
mix until well-combined.
* Add the (optional) tapioca starch/flour and mix again to combine. This is
particularly useful if you think you may not have squeezed all the moisture
out of your riced cauliflower.
SHAPE AND BAKE THE TORTILLAS.
* Divide the mixture into 6 equal portions, and roll each into a loose ball
with wet palms. Place about 6 inches apart from one another on the prepared
* With wet hands, pat the balls into rounds about 1/4-inch thick and 4
1/2-inches in diameter, making sure the parchment paper doesn’t show through
* Place the baking sheets, one at a time, in the center of the preheated oven
and bake for 12 minutes or until golden brown on the edges.
* Remove from the oven, and using a wide spatula, carefully flip the tortillas
over. Return to the oven and bake for 5 minutes more, or until dry and firm
* You can finish and/or rewarm the tortillas right before serving the side that is relatively pale (the tops, before the tortillas were
flipped) in a hot, dry cast iron or nonstick skillet. Serve warm.
About ricing the cauliflower.
This step can be completed days ahead of time. Place the prepared cauliflower in
a medium-size bowl, seal it tightly and store in the refrigerator until ready to
proceed with the recipe.
You can also use frozen, riced cauliflower. Just defrost it according to the
package instructions, and wring out the moisture first.
The nutritional information is provided as a courtesy, is approximate, and is
not to be taken as medical advice, which I’m not qualified (or attempting to)
provide. You’re of course responsible for your own health and diet.
Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 235mg | Potassium: 220mg | Fiber:
1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Grab a soft, flexible and grain free cauliflower tortilla and enjoy a low carb
a soft, flexible and grain free cauliflower tortilla and enjoy a low carb gluten
Soft, flexible gluten free tortillas made with just 3 main ingredients (plus
salt and pepper)—and the biggest one is cauliflower.
flexible gluten free tortillas made with just 3 main ingredients (plus salt and
pepper)—and the biggest one is cauliflower.
Cauliflower tortillas in a stack and on a tray raw.
tortillas in a stack and on a tray raw.