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Paleo and Gluten-Free Cauliflower Tortillas


  • Total Time: 25 minutes
  • Yield: 6 tortillas 1x

Ingredients

Scale
  • 1 head cauliflower
  • 3 eggs
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 375°F.
  2. Chop cauliflower into florets, removing most of the stem. Pulse cauliflower in food processor (in batches if necessary) until cauliflower has the texture between rice and quinoa.
  3. Place riced cauliflower in a glass bowl and microwave for 2 minutes, stir, and then another 2 minutes. Let cool slightly, then place cauliflower in a clean dish towel and squeeze out as much water as you can (careful, it will be hot!).
  4. Combine cauliflower and eggs in a bowl until thoroughly combined. Season with Kosher salt and freshly ground pepper. The mixture will be a bit runny... that's ok! Spread mixture into small tortilla-sized circles on a baking sheet lined with parchement paper or a silicone mat (you will probably need two baking sheets). Make sure "tortillas" are fairly flat and even.
  5. Cook in preheated oven for 10 minutes, flip with spatula, and cook for 5-7 more minutes. Remove tortillas from baking sheet and let cool on wire rack slightly.
  6. Heat a medium sized skillet (I use my cast iron skillet) over medium heat. Place the tortillas, one at a time, in pan and press down slightly with a spatula to slightly brown tortillas. Flip and repeat. This gives tortillas a slightly crisp exterior.
  • Prep Time: 10 mins
  • Cook Time: 15 mins