4 Ingredient Cauliflower Tortillas Low Carb

Love all things cauliflower? Try my cauliflower steaks, cauliflower pizza crust, buffalo cauliflower bites, or cauliflower potato salad next! I know what you’re thinking, but stick with me on this, and you’ll be rewarded with the best low-carb tortillas ever. Now, don’t look at them as identical swaps for flour tortillas (please, I beg you), but look at them as a healthy alternative. With chopped cauliflower, some eggs, and spices, you’ll have flavorful and fluffy wraps that ACTUALLY hold onto your fillings!

Why I love this recipe

They’re healthy. They’re gluten-free, grain-free, and naturally low in calories and carbs. Versatile. Don’t just use them as simple tortillas, but try them as tacos, quesadillas, or flatbread. I’ve even been known to have them for breakfast with over easy eggs. Simple ingredients. I kept the ingredients to a minimum so you can make them on a whim and they won’t overpower the other elements. Durable and sturdy. I tested this recipe over and over again to make sure they didn’t crumble or fall apart–and you can hold me to that.

Ingredients needed

Cauliflower. Use fresh, finely chopped cauliflower florets and NOT frozen cauliflower or cauliflower rice. I tried both, and they resulted in soggy tortillas. Salt. Draws out moisture from the cauliflower. Eggs. Keeps the tortillas together so they don’t break apart. Spices. I used a mix of salt, pepper, and Italian herbs, but any spices will do. For plain tortillas, just use salt and pepper to taste.

How to make cauliflower tortillas

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a baking sheet with parchment paper. Step 2- Blend the cauliflower. Chop the cauliflower and blend in a food processor. Transfer it to a mixing bowl, add salt, and microwave. Use a clean kitchen towel to squeeze excess moisture from the mixture. Step 3- Make the dough. Combine drained cauliflower with the remaining ingredients. Form small balls and press them into a circular tortilla shape. Step 4- Bake. Bake for 20 minutes, flipping midway through. Step 5- Toast and serve. Place the baked tortillas on a greased pan and toast on both sides.

Arman’s recipe tips

Dry the cauliflower VERY well. It’s essential to squeeze out as much moisture as possible. The more moisture there is, the more soggy and crumbly the tortillas will be. Pan-frying is optional. I prefer it because it makes the tortillas sturdier and adds flavor, but you can skip this step and try them straight out of the oven. Add seasonings. I prefer plain tortillas so they don’t outshine the filling, but feel free to experiment with paprika, garlic powder, cumin, onion powder, you name it!

Storage instructions

To store: Store the wraps in an airtight container with parchment paper between each and keep in the refrigerator for three days. There are tons of ways to use cauliflower wraps. Here are some suggestions:

Mini pizzas. Top them with red sauce, cheese, and pepperoni, then bake until the cheese melts. Tacos, tostadas, or picaditas. Top them with beans, taco meat, and your favorite taco fixings. Wraps. Fill them with keto hummus and veggies for a Mediterranean wrap. Quesadillas. Layer two with cheese and toast until the cheese melts.

To freeze: Let them cool completely, then place them in a freezer bag (with sheets of parchment between each) and freeze for up to two months. Reheating: Warm in a non-stick skillet over medium heat until crisp. They can be microwaved, but they’ll likely be soggy.