CRACKING Cauliflower Tortillas
Prep time
Cook time
Total time
Inspired by the likes of Joshua Weissman of Slim Palate fame, and Lauren Geertsen over at the very informative Empowered Sustenance, I had my first attempt at making cauliflower tortillas. And, let me tell you, it definitely won’t be the last time I make them. O for Oarsome!
Recipe type: Sides & Sauces
Cuisine: AIP, GF
Serves: 3-4 Servings
  • 1 x cauliflower
  • 3 eggs
  • A handful of fresh, chopped coriander (cilantro)
  • salt and pepper to taste
  1. Heat your oven to 190°C/ 375°F. Line two baking trays with baking paper.
  2. Wash, core and chop up your cauliflower into small florets. Throw it into your food processor and pulse until super-fine. Think smaller than rice kernels. It will take a little stopping and starting…
  3. Bring a cup of water to boil in a medium-sized pot. Add your super-fine cauliflower, pop on the lid and simmer for 6 minutes (until cooked)
  4. Drain your cooked cauliflower in a sieve. Allow to cool for ten minutes. Once cool enough to handle, pop it into a clean tea towel. Squeeze out as much of the excess water as you can.
  5. Whisk your eggs in a clean bowl. Add your drained cauliflower, chopped coriander and salt and pepper. Mix thoroughly.
  6. Take your mixture and spread as evenly as possible into 8 circles onto your baking trays – four on each.
  7. Pop into the oven for 10 minutes. Carefully flip your tortillas, rotate the trays and pop them back into the oven for a further 8 – 10 minutes.
  8. Cool on a wire rack.
  9. When you’re ready to load your tortillas, heat a frying sized pan over medium heat. One or two at a time, pop the tortillas into the pan. Brown each side and serve.
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