Cauliflower Tortillas

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Thanks to Buzzfeed and for alerting us to the wonders of cauliflower-based breads and other foods typically formulated with grains.


  • ½ head cauliflower (1-1.5 lbs)
  • 2 large eggs
  • 1 green onion, sliced
  • juice from 1/2 lime (add the zest too if you want more of a lime flavor)
  • salt and pepper, to taste
  • ½ c tapioca starch


1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.

3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself.

4. In a medium bowl, whisk the eggs. Add in cauliflower, green onion, lime, tapioca starch, salt and pepper. Mix until well combined. Use your hands to shape 6-10 small "tortillas" on the parchment paper.

5. Bake for 10-15 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.


Stretchy, nicely flavored, and really healthy - these could maybe do with a more thorough squeezing, less (or no) lime juice, and/or more flour to get the moisture balance just right. Really great with Cumin Lamb, though!