Cauliflower Tortillas

Great low carb alternative to traditional corn or flour tortillas.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.

Step 3

Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. If you don't use a microwave, a steamer works just as well. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.

Step 4

In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.

Step 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. Place tortillas on a wire rack to cool slightly.

Step 6

Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

Step 7

NOTES: You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

Step 8

*Some people have mentioned in the comments that they've had success using already riced cauliflower instead of processing a head of cauliflower.

Step 9

*Leftover tortillas should freeze well for you.

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