Homemade 3-ingredient Cauliflower Tortillas! Made with eggs, cauliflower and garlic, these grain-free tortillas are easy to make and customizable. They are perfect as a gluten free substitute for wraps and tortillas. They also double as breakfast fritters. Gluten Free + Paleo + Low Carb + Low Calorie
I love a good tortilla. In fact, when I was losing weight wraps were always a quick go-to lunch for me. I was traveling a lot, and instead of eating junk all week I would go to the grocery store when my plane landed to buy a few staples. Tortillas, individual tuna packs, fruit, veggies were always on the list. I was able to make a quick tuna wrap and eat a healthy, guilt-free lunch without any effort or thought.
Then that all changed when I went gluten free.
Since going gluten free, I’ve found it very difficult to find good tasting wraps and tortillas. Like impossible. Within the last year, more brands have jumped on the gluten free band wagon. While there are more options available I can’t say I love all of them.
Rudi’s tortillas are by far the best I’ve found and they’re lower in calories. There’s also Potapas potato tortillas and now, Siete has Paleo grain-free tortillas. In my opinion, Siete is way over priced. Of course, there’s corn tortillas which are generally gluten free (check the ingredients that’s not always the case), but I only like corn for tacos.
As you can see, not many options on the tortilla front for those of us who want to eat lower calorie and gluten free, but these Cauliflower Tortillas they are a game changer. They have become a new favorite in my house!
Made with only 3 ingredients – cauliflower, eggs and garlic powder. They’re naturally low carb, gluten free, low in calories and high in protein. They are a great alternative to buying tortillas and they’re versatile too. Use them as a sandwich wrap, or eat them as a cauliflower fritter.
Now, I will say getting the technique down for making these cauliflower tortillas takes some trial and patience. My first batch did not turn out because I was too impatient and flipped the tortillas before it was done cooking. When you put the batter in the pan, you really have to let it cook a long time before flipping or it will crumble. They are delicate but once they cook fully, they are as sturdy as can be!
So, don’t rush the process. I’m not a patient person which is why I kept telling myself while they cooked that this was a good practice of patience for me. I don’t mean to scare anyone away from making these. I just want you to know that these do take a little finesse.
If you’re able to do that, then you won’t be disappointed because these cauliflower tortillas are incredibly good!
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Cauliflower Tortillas
Homemade 3-ingredient Cauliflower Tortillas! Made with eggs, cauliflower and garlic, these grain-free tortillas are easy to make and customizable. They are perfect as a gluten free substitute for wraps and tortillas. They also double as breakfast fritters. Gluten Free + Paleo + Low Carb + Low Calorie
Ingredients
- 8 large eggs room temperature
- 1 head cauliflower chopped into florets, about 3-4 cups
- 1 tsp garlic powder or any other seasonings you want
- salt and pepper to taste
Instructions
Preheat a small 6" skillet over medium-low heat. Grease it lightly with extra virgin olive oil.
Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.
Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.
Cook the tortilla about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set. Flip the tortilla, cook another 2-3 minutes on the other side until browned.
Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not over cook the tortillas.
Keep the tortillas in the refrigerator up to 10 days or in the freezer 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).
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What I Used For The Recipe
Sneaking in veggies is my life right now! ha ha for real can’t wait to try these!
Just to make sure, is the cauliflower raw? Some recipes ask to cook it first. This sounds fantastic and I would like to try it soon, but as you intended it to be. Thanks
Hi Sandy, yes the cauliflower is raw.
Can you use frozen riced cauliflower?
You should be able to. You would need to thaw and ring out the excess water.
Can you make these using just the whites of the eggs?
I haven’t tried. I’m thinking there may not be enough fat to hold them together. Let me know if you give it a try and how it turns out!
If I use fresh cauliflower it won’t come out too runny? Most recipes say You’re supposed to ring out the water first
You only need to do that when you cook the cauliflower before putting it in a recipe. You’re not doing that here.
Do they taste like eggs when your done? Or cauliflower?
I don’t think it tastes like either. When you eat a cauliflower pizza, it doesn’t taste like cauliflower or eggs. It’s the same thing.