4.35 from 23 votes
Cauliflower Tortillas with salt and lime
Cauliflower Tortillas
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 tortillas
Author: Lisa Richards
  • 1 cauliflower, about 1 1/2 pounds leaves trimmed and roughly chopped
  • 2 eggs
  • Pinch of salt
  • 1 Tbsp. fresh cilantro finely minced
  • Lime wedges
  • Chili salt
  1. Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper, set aside.
  2. In the bowl of a food processor, add the chopped cauliflower and pulse until you get a texture that’s a bit finer than rice.
  3. In a fine mesh steamer basket, add the cauliflower and steam over boiling water for 5 minutes.
  4. Place the steamed cauliflower in a kitchen towel and squeeze out the excess water. It’s very important to squeeze out as much water as you possibly can.
  5. Return the cauliflower to the bowl of a food processor along with the eggs, salt and cilantro. Pulse until well combined, about 30 seconds.
  6. Spoon the tortilla mixture onto the prepared baking sheets into 6 equal portions, 3 portions per baking sheet. With an offset spatula, spread each portion into thin circles, about 5 to 6 inches in diameter.
  7. Bake the tortillas for 10 minutes, then flip and cook for another 5 minutes on the other side. Serve warm.