Cauliflower Tortillas Recipe

Whether or not you follow food fads, these “paleo” cauliflower tortillas are a magic gluten-free alternative to wheat flatbreads that taste amazing too.

Cauliflower Tortillas Recipe


  • 1 head of cauliflower, cut up and stems removed
  • 3 large eggs
  • 4 cloves of oven roasted garlic
  • Sea salt and freshly ground black pepper
  • ½ tsp. of paprika, oregano, cumin or spices of choice (optional)

Cauliflower Tortillas Recipe


Preheat oven to 180°C.

Blend the cauliflower in a blender or food processor until the texture is finer than rice.

Steam the riced cauliflower over boiling water for five minutes.

Allow to cool a little and then squeeze out as much excess water as you can in a tea towel or cheesecloth (can be done in advance and left to drain).

Transfer the cauliflower to a bowl, adding in eggs and season to taste.

Divide the mixture into six or more balls of equal size. Spread each ball out on baking paper on a flat oven tray.

Place in the oven and bake for eight to 10 minutes, then flip and cook for another five minutes.

Serving suggestions:

  • Delicious with oven roasted vegetables and aioli or pesto
  • Mexican bean mix with sour cream
  • Topped with ratatouille and grated parmesan
  • For breakfast with sautéed mushrooms and poached eggs

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