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Cauliflower Tortillas

Cauliflower Tortillas don't taste like your typical corn or flour tortilla at all. They're a simple substitute for using grains, and they totally work.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 2


  • 1/2 tbsp mashed ginger
  • 1/2 tbsp mashed garlic
  • 1/2 tbsp oregano
  • 1 egg
  • 2 cup riced cauliflower
  • 2 cup coconut flour
  • 1 pinch of salt to taste
  • 1 pinch of pepper to taste


  • Preheat the oven to 375°F. Line a sheet pan with parchment paper so the tortillas don't stick.
  • Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes (you can also boil them in water).
  • Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
  • Take a big bowl, put cauliflower in it and add in the eggs, smashed ginger & garlic, salt, pepper and coconut flour. Stir it thoroughly to make a dough!
  • Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.
  • Because we've used one egg rather than two, and coconut alongside, we don't have to worry about the tortillas breaking. So you can cook it directly in a frying pan using oil (keto-friendly) or butter.
  • Although, if you're dough is not a dough but more like a mixture, bake tortillas before frying them in the pan. Bake for 10 minutes at 375°F, flip each circle, then bake for another 5-7 minutes.
  • Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.
  • While tortillas are on the cooling rack, add a tablespoon or two of olive oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.
  • That's it!