You guys have probably noticed by now how much I love carbs. Pasta, bread, rice... it's alllll welcome here.
You may have also noticed how I apparently like to torture myself by experimenting with low carb recipes (low carb hummus, low carb tabbouleh, low carb pizza... what can I say, I find it weirdly fun). They almost always involve cauliflower - perhaps not the most original ingredient for a low carb recipe, but when it works as well as it does, who am I to argue?
My latest personal challenge was to make a low-carb cauliflower tortilla, perfect for wrapping around whatever fillings take your fancy. These cauliflower tortillas are great served for lunch as a low-carb wrap, filled with cheese, salad, veggies, hummus, or whatever else you enjoy. They also make a great low-carb taco if you choose to fill them with beans, sautéed veggies, avocado, and the like. Basically, anything you'd ever wrap in carbs - wrap it in these cauliflower tortillas instead.
I know the recipe looks long, but it actually couldn't be easier. I'm really not sure how I managed to stretch it out to 5 paragraphs. The basic idea is blitz --> fry --> eat. That's it. You don't need to precook the cauliflower, you don't need to wring it in a towel, you don't need to use multiple mixing bowls. Just throw it all in a food processor, and boom. There's your tortilla mix.
Now, before anyone makes these and then complains that 'waaa, they taste nothing like real tortillas'... duhhh. They're made from cauliflower and egg, of course they don't taste anything like real tortillas. In fact, they don't have a huge amount of flavour at all (unless you add some herbs or spices, which would totally be doable), which is why they're so great for wrapping around all kinds of fillings.
In short: if you're looking for a recipe for low-carb tortillas that taste exactly like their carby cousins, this is not the recipe for you. This recipe is not an imitation, it's an alternative. But if you just want something tasty and low-carb to wrap around your lunch, make these and enjoy! At just 57 calories and 2.5g of carbs per tortilla, you can't go wrong.
I personally enjoyed a couple of these low-carb cauliflower tortillas wrapped around a little grated cheddar, some cherry tomatoes, avocado and salad leaves, and I had a seriously enjoyable lunch (they're great served warm or at room temperature). Who'll join me for the leftovers?
Low-Carb Cauliflower Tortillas
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Print Pin CommentIngredients
- 330 g cauliflower (~ ½ medium head)
- 4 eggs
- ½ teaspoon garlic powder
- Salt
- Black pepper
- Spray oil
- Your choice of fillings, to serve
Instructions
- Cut the cauliflower into a few chunks, and blitz in a food processor until the mixture resembles coarse breadcrumbs (you should end up with around 2 cups). Add the eggs, garlic powder and salt and pepper, and blitz again until well mixed (the mixture will be slightly foamy).
- Lightly spray a frying pan with oil, and place over a medium-low heat. Add about 2 tablespoons of the cauliflower mixture to the pan, and use the back of a spoon to carefully spread it out to form a circle around 6 inches wide. If any gaps arise, smooth them over with the back of the spoon. Don’t worry if it’s not completely flat or smooth at this point - it will flatten out when you turn it over.
- Leave the cauliflower tortilla to cook for several minutes without touching it. After a few minutes, carefully poke the edge of a spatula underneath one side of the tortilla. If it is golden brown underneath and is holding together well, carefully flip it over. Use the spatula to firmly press the tortilla all over - this helps to keep it nice and flat. Cook for a few more minutes, until both sides are golden brown.
- Transfer the tortilla to a plate (keep warm in a low oven, if you like) while you repeat with the remaining cauliflower mixture - I made 8 tortillas in total. You may need to respray the pan with a little more oil in between batches.
- When you’ve cooked all of the cauliflower mixture, serve the tortillas with your choice of filling.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Check out some of my other low-carb cauliflower recipes:
Low-carb cauliflower pizza
Low-carb cauliflower fried rice
Low-carb cauliflower risotto
Phoenix says
how long can the mixture last in the fridge? thank you :)
Becca @ Easy Cheesy Vegetarian says
Hmm I'm not sure I'd store it in the fridge for more than a couple of hours. I think it'd be better to cook the whole batch, then store the cooked tortillas, and reheat them in a dry frying pan when you want to eat :)
Maryam says
Can we store the mixture in the refrigerator for the next day?
Becca @ Amuse Your Bouche says
I've not tried it but I think it's worth a try? Might be better to keep the cauliflower rice in the fridge on its own and then just add the eggs before cooking, not sure!
Mali Klauseth says
I made these today, I used thawed frozen cauliflower, so I added a little bit of flour (ca 1teaspoon pr egg). Without the flour, it didn't hang together (which makes sense due to extra moist). Just thought I would mention it in case others are wondering ;)
Becca @ Amuse Your Bouche says
Thanks for the feedback! Hope you enjoyed them :) My mixture didn't really stick together in the bowl, but as it cooks the egg sets and holds everything together :)
William C Smith says
While dieting I have been avoiding one of my favorite culinary treats, burritos. Now, thanks to you, I believe I have an alternative. I like monkey with ingredients as well, and recently developed a recipe for fat free lower calorie biscuits. I would love to share it if you are interested.
Becca @ Amuse Your Bouche says
Thanks William, really hope you enjoy this recipe! :) Feel free to share your recipe!
William C Smith says
It's really simple. When making biscuits from scratch, substitute the shortening in the recipe for puréed chick peas in equal amounts. I drain the chick pea juice before pureeing and add back about a tablespoon in the process. I lowered my baking temp from 500 degrees to 450, and lightly sprayed the pan with cooking spray. The biscuits in my oven are done in 12 - 14 minutes. They come out of the oven flaky and tasting just like a biscuit and nothing like chick peas. I also used black beans once and you could see black specks in the biscuits that looked like pepper, but they too tasted just like a biscuit and nothing like a legume. Doing this lowers the calories and makes them practically fat free. If you try them, please let me know what you think.
Becca @ Amuse Your Bouche says
How interesting, I would never have thought of using chickpeas in place of fat - I wonder why it works! I've never made American style biscuits but it does sound genius :)
William C Smith says
I haven't done so yet, but I plan to try using chick peas instead of butter in my pie crusts as well.
Manisha Rajurs says
Becca; I am vegetarian is there any way to not use the Eggs and use something else instead. I take it that eggs are used as a binder right?
Becca @ Amuse Your Bouche says
To be honest since there's only really two ingredients in these tortillas, I'm not sure how well they would work if you replaced the egg. You could try using a vegan egg substitute to bind the cauliflower together, but I'm afraid I can't guarantee it will work. If you do try it, let me know how you get on!
Dora Flores-Gomez says
Chia seeds can be used mixing 1 tbsp to 3 tbsp water. That makes 1v medium egg.