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Cauliflower Tortillas

Cauliflower Tortillas

Servings 2 people


  • 1 Head of Cauliflower Medium size
  • 3-4 Eggs
  • 1 pinch Sea Salt/Black Pepper To taste


  • Preheat oven to 375 degrees
  • Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture
  • Microwave the cauliflower for 5 minutes, stirring a little halfway through. [If you don't want to use a microwave for Step 3]
  • Move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning.
  • Keep in mind that you will have a bit more water to squeeze out. Place the now-cooked cauliflower in a kitchen towel, that is on top of a sieve, on a bowl. Make sure to drain as much excess water as possible. There is surprisingly A LOT of water in cauliflower.
  • Mix the drained cauliflower and eggs until smooth.
  • Place the mixture on a baking sheet into circles at about 1/4" thick.
  • Bake for 10 minutes then Flip
  • Bake for another 5-7 minutes. This is important to dry out the tortilla.
  • Move the tortillas to cooling rack to cool, so the bottom does not become soggy.
  • Eat with greens, grilled chicken, steak strips or another protein of your choice.