Make gluten-free cauliflower tortillas, low-carb, keto, and ready in 30 minutes. Perfect for healthy wraps or tacos.
Ingredients
- 1 medium cauliflower head about 500g, riced
- 2 large eggs or 2 tablespoons ground flaxseed mixed with 6 tablespoons water for vegan
- ½ cup tapioca starch or arrowroot starch
- ½ teaspoon sea salt
- ½ teaspoon onion powder omit for sweet tortillas
- ¼ teaspoon garlic powder or cumin for extra flavor (optional)
Instructions
Rice the cauliflower by pulsing florets in a food processor until fine. Steam or microwave for 5–7 minutes until soft. Cool slightly, then squeeze out excess water using a cheesecloth or clean towel.
In a large bowl, combine riced cauliflower, eggs (or flaxseed mixture), tapioca starch, salt, and onion powder. Mix until a consistent dough forms.
Then, divide dough into 12 equal portions. Roll each into a ball and flatten between two sheets of parchment paper into thin, round tortillas (about 6 inches).
Preheat oven to 400°F (200°C). Place tortillas on a parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for 5 more minutes until edges are golden.
Afterward, cool on a wire rack to maintain crispness.
Serve immediately with fillings or reheat in a skillet for 1 minute per side to restore flexibility. Store in an airtight container in the fridge for 4–5 days or freeze for up to 2 months, separated by parchment paper.
Fill with savory options like carnitas or guacamole, or sweet fillings like fruit and yogurt (omit onion powder for sweet).
Nutrition
Calories118 kcal
Carbohydrates21 g
Protein6 g
Fat2 g
Saturated fat1 g
Cholesterol82 mg
Sodium365 mg
Potassium466 mg
Fiber3 g
Sugar3 g
Vitamin A119 IU
Vitamin C69 %
Calcium45 %
Iron1 mg
