|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 37mg||183%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We know that cauliflower can be transformed into a pizza crust, gnocchi, and even "steaks," so why not make it into a tortilla? If you’re on the Keto diet or eating low carb and you love tacos, then you need these cauliflower tortillas in your life! Soft and flexible, they’re perfect for all of your favorite taco fixings. They are quick and easy to make and you won’t miss your normal tortillas one bit.
Make them ahead of time and store them in the refrigerator or freezer until you are ready to use them. Then heat them in a sauté pan quickly before adding fillings.
They’re a great alternative taco tortilla whether you’re cutting carbs, calories, gluten, or corn. Fill them with seasoned ground meat, al pastor, chicken fajitas, or chimichurri shrimp. The possibilities and flavors are endless.
Gather the ingredients. Preheat the oven to 400 F.
Place the cauliflower florets into your food processor and pulse until the cauliflower is the size of rice. You can do this in batches to cut down on dealing with large pieces.
Add the shredded cheese, egg, egg white, tapioca, garlic powder, salt, and pepper to the bowl of the food processor and pulse until combined.
Scoop 1/4 cup of the cauliflower mixture onto a parchment-lined baking sheet.
Repeat until you have about 5 mounds at least 2 inches apart. Repeat on another baking sheet.
Place another piece of parchment paper on top of the cauliflower scoops and press down with another baking sheet of the same size until you have created a thin circle (about a 1/4-inch thick).
Slowly remove the parchment paper. If it sticks to the parchment, just reshape it a little with your hands.
Place the baking sheet in the preheated oven and bake for about 20 minutes or until lightly browned and firm.
Flip the tortilla if you wish and cook for another 5 minutes on the other side.
Remove the tortillas from the oven, allow them to cool slightly and serve them with your favorite taco fillings.
- The tapioca helps to keep the tortilla flexible. If you omit this ingredient, they will still work, but the tortillas might be slightly stiffer and you may encounter problems when you go to fold them.
- You can replace the tapioca with some cassava flour. Both products are made from cassava and are Keto- and Paleo-friendly natural thickeners.
- If you make the tortilla too thin it will break after it’s cooked. It’s important to keep it between 1/4- and 1/8-inch thick. Make sure to carefully measure the ingredients.