Cauliflower Tortillas

Who doesn’t love tortillas? While they are delicious, they aren’t exactly the healthiest thing. Here at the Freeman house, we have been taking our favorite “not-so-healthy” foods and turning them in to “better-for-you” selections. Yesterday, Jedidiah and I rolled up our sleeves and made a batch of cauliflower tortillas. The deliciousness of tortilla with the nutrition of a vegetable. Count me in. As soon as Jed instagrammed a photo of our dinner, we were bombarded with people wanting the recipe.

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We chronicled our cauliflower tortilla experience with Jed’s phone camera. So, I’m apologizing now for the less than dazzling photo quality.

First, clean and prepare your cauliflower. I find it easiest to quarter the head and then cut off the thick stems, leaving you with the florets.

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Once you have all of the florets prepped, run them through a food processor to create a rice texture.


Then, cook your cauliflower “rice”. You can steam it in a pot or be lazy like me and cook it in a microwave-safe bowl. Add a quarter cup of water to the bowl and cover with a dish towel. Cook until soft. Once cooked, let the cauliflower cool. Then use a cheese cloth or clean towel to squeeze out the excess water.


Take the drained cauliflower and add 2 large eggs per head of cauliflower. (We prepared 3 heads) Mix together. While mixing, pre-heat oven to 375 degrees.

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Spread into tortilla shapes on parchment paper.

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Then place in the oven. Cook until golden brown, about 10-15 minutes.

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Give it a try. Tell us what you think. What other creative ways do you use cauliflower?

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