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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 need is! 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, Cauliflower Tortillas
Servings: 4
Calories: 63kcal
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.
Serve: Serve with salsa, guacamole, or grilled veggies. Pair with your favorite protein. Use as a pizza base or use as a wrap.
Store: Cauliflower tortilla is best served fresh. Don’t leave  out at room temperature for more than a couple of hours. For leftovers, 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 or microwave until warmed thoroughly when ready to enjoy.

Nutrition

Serving: 1small tortilla | Calories: 63kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Sodium: 177mg | Fiber: 2g | Net Carbohydrates: 4g
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