Recipe courtesy of The Tastemade Kitchen

Cauliflower Tortillas

No flour, no corn, no problem. Create a healthier wrapper for burritos, tacos and more.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 to 7 tortillas
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1 head cauliflower, trimmed and broken into florets

2 eggs 

2 tablespoons chopped fresh cilantro 

1/2 teaspoon finely grated lime zest 

1/2 teaspoon paprika 

Sea salt and freshly ground black pepper 


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Pulse the cauliflower florets in a food processor until you get a texture similar to rice. 
  3. Lay out the "rice" evenly on the prepared baking sheet. Roast, tossing every so often, until the cauliflower is tender, 20 to 25 minutes. Let cool. 
  4. Lower the oven temperature to 375 degrees F. 
  5. Place the tender cauliflower in a clean dish towel or cheesecloth and squeeze out as much excess water as possible. 
  6. Transfer the drained cauliflower to a medium mixing bowl. Add the eggs, cilantro, lime zest, paprika, 1/4 teaspoon sea salt and 1/8 teaspoon pepper. 
  7. Line 2 baking sheets with parchment paper. Separate the mixture into 6 to 7 equal-size balls. Flatten each ball on the prepared baking sheets to make small tortilla-sized circles.  
  8. Bake for 8 to 10 minutes, then flip and cook for an additional 5 to 7 minutes, until dry and completely set. Cool completely.
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