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Cauliflower Tortillas

  • Prep Time: 10m
  • Cook Time: 17m


  • 3/4 head of cauliflower riced or 2 cups riced and packed
  • 2 eggs
  • sea salt and pepper to taste


  1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
  2. For these I actually rice my cauliflower slightly more fine than cauliflower rice.
  3. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
  4. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid.
  5. Cook on medium high heat for 8 minutes, until tender. 
  6. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel.
  7. Firmly squeeze any excess water from the cauliflower.
  8. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. (As a note it will be a little bit runny but shouldn’t be pure liquid either).
  9. Spread mixture onto a baking sheet into 6 small fairly flat circles.
  10. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
  11. Once they’re done place them on a wire rack to cool slightly.
  12. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly.
  13. Brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)


These tortillas are best served within a few hours of baking.