Caitlin Bensel
Active Time
30 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6 (serving size: 1 tortilla)

These cauliflower tortillas aren’t just low-carb; they’re also higher in protein than your standard flour tortillas (and just as easy to cook with as flour tortillas). Although their flavor has a hint of cauliflower, they are still neutral enough to allow the other flavors of accompanying foods to come through. They don’t get all that crispy, so don’t plan to turn them into chips or use in another recipe where you need crunch.

How to Make It

Step 1

Preheat oven to 400°F. Pulse cauliflower chunks in a food processor until finely chopped, about 20 pulses. Transfer to a large microwavable bowl, and cover with plastic wrap. Microwave on HIGH until tender, about 9 minutes. Spread cauliflower in an even layer on a rimmed baking sheet; let cool, about 15 minutes. Spoon into a cheesecloth or a clean kitchen towel; squeeze out excess liquid (should be dry and clumpy, similar to moistened masa). Place back into food processor.

Step 2

Add eggs, cheese, and salt to cauliflower; process until smooth, about 20 seconds. Sprinkle xanthan gum over mixture, and process until thickened and smooth, about 10 seconds. Transfer to a medium bowl.

Step 3

Line 2 large rimmed baking sheets with parchment paper. Scoop 1/4 cup of the cauliflower mixture for each tortilla, and spread into a thin (7-inch) circle, forming 2 tortillas per baking sheet. Bake in preheated oven until dry on top and bottom is browned, 8 to 10 minutes. Flip carefully, and bake until firm yet pliable, 2 to 4 more minutes. Repeat with remaining mixture on a fresh piece of parchment paper.

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