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Cauliflower Tortillas


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Rate this recipe 4.7/5 (7 Votes)


  • 3/4 head cauliflower
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime (about 2 Tbsp)
  • 1/2 tsp kosher salt


Adapted from


Step 1

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

2. Cut the cauliflower into same-sized pieces and pulse in a food processor until it is finely ground, about the same size as a grain of couscous. This should make about 2 cups of riced cauliflower.

3. Put the cauliflower in a microwave-safe bowl, cover with plastic wrap and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Let cool until you can handle the cauliflower without burning yourself. Squeeze out as much liquid as possible from the cauliflower using a cheesecloth or kitchen towel.

4. In a medium bowl, mix the cauliflower, eggs, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small tortilla-sized circles on the parchment paper.

5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set.

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