Cauliflower Tortillas

Cauliflower Tortillas

Print Recipe


  • 4 cups cauliflower florets
  • 2 Tbsp flaxseed, ground
  • 2 eggs
  • 1 Tbsp lime juice Optional
  • 1 Tbsp fresh cilantro, finely chopped Optional
  • 1 tsp Celtic Sea Salt
  • 1/2 tsp black pepper
  • olive or coconut oil cooking spray


  • Preheat oven to 350°F.
  • In small batches, add cauliflower florets to a food processor and pulse until fine. (Smaller than rice grains).
  • Put cauliflower in a microwave-safe bowl and cook for 2 minutes on high, stir, then cook for another 2 minutes. Let cool 1-2 minutes.
  • Spoon cauliflower into a piece of cheesecloth or a clean dish towel, and squeeze out as much liquid as possible. (The drier the better).
  • In a large bowl, mix together cauliflower, flaxseed, eggs, lime juice, cilantro, salt and pepper.
  • Line a baking sheet with parchment paper and spray with cooking spray.
  • With wet hands, take a small amount of cauliflower mixture, about 3 tablespoons, and spread it onto the parchment paper in a thin disk. Spray top with cooking spray.
  • Bake for 10 minutes. Carefully flip each tortilla and bake again for 8 more minutes. Let cool.
  • When ready to serve, heat both sides on a dry skillet.


1 serving = 1 oz protein, 2 cups vegetables
  • If you don't want to use a microwave, you can use steamed or thawed frozen cauliflower, and skip step 2.
  • Try replacing half or all cauliflower with broccoli or shredded zucchini.
  • Shape into squares for sandwich bread.