Cauliflower Tortillas

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Low-Carb Cauliflower Tortillas for the 17 Day Diet

It seems like cauliflower is the low-carb favorite solution these days, especially when you’re on a low-carb diet like the 17 Day Diet.

This versatile veggie can be used to make cauliflower pizza crust, cauliflower bread, and cauliflower tortillas just to name a few.

In most recipes you’ll find, the key to using cauliflower as a carb substitute, is to drain as much liquid as possible from the cauliflower before using it.

Cauliflower is a versatile vegetable used to make pizza crust, tortillas and bread.

A member of my community was craving a low-carb tortilla to use with my Slow Cooker Mexican Cilantro Chicken recipe I recently introduced in a recent C1 Challenge.

She made a few adjustments from another cauliflower hash brown recipe I provided and came up with a Cauliflower Tortilla solution!

This is Wendy’s version along with her photos!

Low-Carb and Loving It! Cauliflower Tortillas for your Next Taco Tuesday

Use Cauliflower Tortillas with These Recipes

cinco de mayo mexican chicken rub
Chicken with Mexican Dry Rub and Fruit Salsa

If you make these tortillas, let me know which recipe you use to make tacos. We’re always looking for new and interesting ways of making tacos!

Plus, if you enjoy this recipe, make sure you come back and review the recipe below.

Cauliflower Tortillas for a low-carb solution

 

Low-Carb and Loving It! Cauliflower Tortillas for your Next Taco Tuesday

Cauliflower Tortillas

Yield: 6-10 tortillas
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Cauliflower is a versatile veggie that works perfectly for a low-carb tortilla.

Ingredients

  • 1 large head of cauliflower
  • 2 large Eggs
  • 1/2 to 3/4 cup non or low-fat shredded cheddar cheese (enough cheese to bind everything together)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and Pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Remove florets from head of cauliflower and rinse well.
  3. In a medium size bowl, add your cauliflower florets and microwave on high for 3 minutes, or steam them on the stove top in a large pot, until cauliflower is cooked.
  4. Allow cauliflower to cool for a few minutes. In a large bowl, mash the cauliflower until you reach a smooth consistency.
  5. Place mashed cauliflower into either paper towels or a clean kitchen towel and squeeze all excess liquid from cauliflower. It's really important to get as much as the liquid out of the cauliflower as possible. 
  6. Wendy's tip: squeeze all liquid from cauliflower until your cauliflower resembles "sawdust" type of consistency and dryness.
  7. Add all other ingredients to cauliflower mixture into a bowl and mix well to combine.
  8. On a greased baking sheet, form 6 to 10 round-shaped tortillas (your number of tortillas may vary depending on the size and thickness of your tortillas).
  9. Bake for 15 minutes on each side, or until golden brown.
  10. Allow to rest for 7 to 10 minutes to allow tortillas to firm up prior to serving.

Notes

Wendy's second tip: make these earlier in the day if you can, and toast them up prior to dinner to get them a little crunchy!

Yields 6-10 tortillas, depending on the size you make them.

Approved for all cycles

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6 thoughts on “Cauliflower Tortillas”

  1. Hi…your website is awesome! When I have to squeeze the moisture out of cooked cauliflower, I use a rolling pin, a sturdy nut bag and a solid cutting board. I put the cutting board in the sink at an angle to catch the liquid, then put the cooked cauliflower in the nut bag and roll out the liquid using the rolling pin. :)

    Reply
    • Rachel, I’d keep them in an air tight container or sealed plastic bag in the refrigerator for up to 3 or 4 days. I’ve never tried to freeze, so I can’t comment on how that would turn out.

      Reply
    • Hi Katherine! A nut bag is a fine mesh type of bag that you can use to strain the liquid out of food. For instance, if you want to make almond milk, you’d place all the liquid and ground almonds into the nut bag to strain the liquid without the ground almonds getting into your “milk”. For purposes of this cauliflower recipe, you’d place the cooked cauliflower into the mesh nut bag and strain the liquid out so you can make a better tortilla!

      Reply

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