Can I use frozen cauliflower for this recipe?

Yes, you can! Thaw it completely first, then squeeze out as much moisture as possible before proceeding with the recipe. You might not need to microwave it since frozen cauliflower is already par-cooked, but still ensure it's thoroughly dried.

My tortillas fell apart. What went wrong?

The most common cause is not removing enough moisture from the cauliflower. Make sure to squeeze it very thoroughly. Also, be gentle when flipping them during baking. If they're still crumbly, you might need to add an additional egg white as binder.

Can I make these vegan?

While this specific recipe relies on eggs as a binder, you could experiment with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) as a replacement. The texture will be different, but still delicious!

Are these suitable for meal prep?

Absolutely! These tortillas are perfect for meal prep. Make a double batch on the weekend, store them properly, and enjoy quick, healthy meals throughout the week.

4-Ingredient Cauliflower Tortillas Recipe

Name: 4-Ingredient Cauliflower Tortillas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: Vegetables 1 head cauliflower, chopped; Seasonings 1/2 teaspoon salt; 1/2 teaspoon pepper; Other 2 large eggs

Description

These easy 4-ingredient cauliflower tortillas are a healthy, low-carb, and gluten-free alternative to traditional tortillas. Made with cauliflower, eggs, salt, and pepper, they come together quickly in the oven and finish with a delicious golden toast on the pan—perfect for wrapping your favorite fillings or enjoying as a light snack.

Ingredients

Scale

Vegetables
- 1 head cauliflower, chopped
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Other
- 2 large eggs

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Instructions

Preheat the Oven: Preheat your oven to 180C/350F. Line a large baking tray with parchment paper and set aside to prevent sticking.
Prepare the Cauliflower: Chop the cauliflower into small pieces, then add them to a food processor. Process until the cauliflower reaches a superfine, flour-like consistency. Transfer the processed cauliflower to a microwave-safe bowl and add salt. Microwave for 5 minutes to soften and cook the cauliflower.
Drain Excess Moisture: After microwaving, drain the water from the cauliflower. Use a cheesecloth or a clean kitchen towel to thoroughly squeeze out as much moisture as possible. This is key to making sturdy tortillas.
Mix Ingredients: Place the drained cauliflower in a clean bowl. Add the eggs, pepper, and any other preferred spices. Mix everything well until fully combined and a dough forms.
Shape Tortillas: Divide the mixture into 6 equal parts. Form each part into a ball, then place them on the prepared baking sheet. Gently press each ball into a flat, circular tortilla shape, roughly the size you’d like your tortillas to be.
Bake: Bake the tortillas for 20 minutes, flipping them halfway through to ensure even browning and firmness.
Toast on Pan: Remove the tortillas from the oven. Lightly grease a non-stick pan and heat it over medium heat. Once hot, toast each tortilla on both sides for extra crispiness and color, then serve warm as desired.

Notes

TO STORE: Keep cauliflower tortillas in the refrigerator, covered, for up to 3 days.
TO FREEZE: Store leftovers in a shallow container or individual ziplock bags and freeze for up to 2 months.
TO REHEAT: For best results, reheat tortillas on a non-stick pan until warm and crisp on the outside.
For extra flavor, feel free to add seasonings like garlic powder, cumin, or Italian herbs to the mixture.

Nutrition

Serving Size: 1 tortilla (1/6th of recipe)
Calories: 35
Sugar: 1g
Sodium: 210mg
Fat: 1g
Saturated Fat: 0.3g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 2g
Cholesterol: 47mg