I know, so many things made from cauliflower these days! But honestly, I love cauliflower, I love tortillas/tacos, and I’m gluten free… This recipe could be a big win! (And if you’re keto or paleo or just low-carb, this could be for you!)
3/4 large head cauliflower (or two cups riced)*
2 large eggs
1/4 cup chopped fresh cilantro
1/2 medium lime, juiced and zested
salt & pepper, to taste
- I used frozen, pre-riced cauliflower
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
If you are using fresh cauliflower, trim it and pulse in a food processer until riced — a “couscous-like” consistency. Put the cauliflower in a microwave safe bowl and cook, covered, 2 min. Stir, and cook another 2 min. If you are using a frozen product, follow package directions to cook.
IMPORTANT STEP: Carefully squeeze out all the water. (The blog suggests using a dish towel and dishwashing gloves.) Cauliflower, like spinach, is mostly water so this is a key step. I wrapped my bag in a towel and squeezed it inside the bag, over the sink. It’s HOT so be careful!
In a medium bowl, whisk the remaining ingredients together.
Add the cauliflower and mix well. Here’s where I hit a snag – this was REALLY wet. The directions say to “form tortillas with your hands” but that wasn’t happening… Each of these bags is nearly 3 cups of cauliflower, but it was still W.E.T. I cooked the second bag of cauliflower, added that (we’re now at nearly 6 cups!), and it was still pretty wet. And yes, I did squeeze!
Form tortillas (still not happening with my hands! I used a measuring cup…) on the parchment paper. Bake for about 10 minutes in the oven. I baked more like 15-20, which is how long it took to get the moisture out.
Finish cooking on in a hot pan or griddle. Serve as a tostada — these aren’t going to bend without cracking!
RP Servings: I had a lot more mixture because I had to add more cauliflower. It made 10 tortillas.
RATING: 2 as tortillas, 3 as a side dish
There were 5 of us for dinner, and we unanimously agreed that, while these were pretty good by themselves, they were a disaster as a “tortilla.” They crack, they don’t have the right flavor, OR the right texture. No one had more than one, or even finished one. (To be fair, I made homemade corn tortillas too, and those are just really really yummy!)
If you’re looking for an interesting side dish, I think this would be pretty good. I’d probably add some cheese and ditch the lime — the cheese would help it stick together and give it a little flexibility and flavor. But as a tortilla? Hard pass…..