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
Servings: 16 tortillas
Calories: 45kcal
Ingredients
- 8 eggs room temperature
- 1 head cauliflower chopped into florets, about 3-4 cups
- 1 teaspoon 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).
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1tortilla | Calories: 45kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Cholesterol: 93mg | Sodium: 46mg | Potassium: 144mg | Vitamin A: 135IU | Vitamin C: 17.3mg | Calcium: 22mg | Iron: 0.6mg