Flourless Cauliflower Tortilla Recipe Ready in 35 Minutes
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This cauliflower tortilla recipe isn’t your typical flour or corn-based tortilla. With just 5 simple ingredients, you can make flexible tortillas that bend easily but don’t split in the crease when folded over.
Here, I added garlic and oregano into the formula, resulting in savory wraps with a spicy kick. This makes a great substitute for grains and can be used as a base for various Mexican dishes like tacos, quesadillas, and sandwich wraps. It’s also a lighter and healthier option for holding toppings and fillings like my favorite carne asada and cheesy taco skillet.
On days when you have a few minutes to spare in the kitchen, think about making a double batch of these yummy tortillas as they do come out pretty small. You wouldn’t want to run out when serving them during gatherings like picnics, casual dinners, barbecues, or brunches.
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Why You’ll Love This Recipe
These cauliflower tortillas are oven-baked to perfection. The great thing is that you can shape the tortillas with your hands — no need to use a press or roll out the dough. Here are more reasons to love this recipe:
- 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 like mixing the ingredients and baking the tortillas in the oven.
You’ve probably already seen us raving about this recipe in the Vlog: Our Ketogenic Kitchen Today, so you know just how much we love these veggie-based wraps!
How to Make Cauliflower Tortilla with Garlic and Oregano
With just a handful of fresh, wholesome ingredients, you can have these cauliflower tortillas on the table in 35 minutes. While preheating the oven, blend cauliflower florets until fine and all the liquid is removed. 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. 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 to make this delicious cauliflower tortilla recipe.
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 can be said for this cauliflower tortilla recipe. Here’s what you’ll need:
- Salt
- Garlic
- Oregano
- Whole eggs: Use large free-range or pasteurized eggs or better yet, raise your own!
- Cauliflower: Choose fresh cauliflowers with tightly packed florets with no signs of discoloration.
Once you become familiar with this recipe, you can go ahead and give your imagination free range. Below are some popular substitutions and variations:
- Make it vegan by replacing eggs with flaxseeds or ground chia.
- Sprinkle some dried herbs like thyme or basil, with a pinch of ground black pepper for added flavor.
- Add some chili powder to the crust to match the filling.
- Sprinkle paprika, cumin, or turmeric for Indian-inspired wraps.
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 cauliflowers. While preheating the oven, chop the cauliflower into florets and steam in a medium pot until soft. 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 mixture thoroughly to form a dough.
- Bake tortillas. Divide the dough into large or mini tortillas. Place on a baking sheet lined with parchment paper and bake until golden brown. Allow them to cool completely before serving.
Expert Tips
- Fresh cauliflowers. Avoid those with soft spots or yellowing leaves. Medium-sized heads are best for easy processing and better texture in your cauliflower tortillas.
- Remove as much water as possible. This is how you’ll make a flour-like material that will hold together all of the ingredients and achieve 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.
Tortillas got you on a burrito kick? Try this recipe from Tasteaholics for Keto Slow Cooker BBQ Beef Burritos.
How to Store This Recipe
This cauliflower tortilla with garlic and oregano recipe is 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 or microwave until warmed thoroughly.
What to Serve with Cauliflower Tortillas
Cauliflower is a versatile vegetable that can be used for lots of healthy side dishes. If you have The Ketogenic Edge Cookbook, you know that this cauliflower tortilla recipe is a scene-stealer. Feel free to mix and match with a variety of meals and snacks, such as the following:
- Homemade salsa
- Quesadillas with creamy guacamole
- Fill with spicy marinated flank steak and top with your favorite taco fixings.
- Swap crispy tortillas for these soft ones in a low-carb tostada.
- Serve alongside grilled veggies like zucchini, bell peppers, and onions.
- Use it as a pizza base or enjoy alongside your favorite beef casserole, curry, or soup.
- Serve with a portion of lamb and spread a layer of zucchini hummus topped with sliced tomatoes and lettuce.
- Top with grilled or oven-baked chicken, shrimp, or tofu for added protein.
- Fill with slow-cooked beef from a pot of grass-fed beef bone broth.
More Cauliflower Recipes to Try
- Cauliflower Mac and Cheese
- Italian Beef Skillet with Cauliflower Rice
- Spanish Omelette with Cauliflower
- Carne Asada with Cauliflower Rice
If you make this cauliflower tortilla recipe, please leave a review. I really appreciate each and every 5-star rating and comment!
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.4 cups cauliflower
- 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.2 whole eggs, ½ medium lime, 2 tablespoons fresh cilantro, ½ teaspoon cumin powder
- 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.
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.
