Cauliflower Tortilla's

Here is a version of cauliflower tortilla’s from my website. Mine are as BP as I can make them but even then…I don’t know how to get around not using a microwave. If anyone has an idea…I am all ears. I now keep mine in our basement so I don’t use it for anything except this really!

Cauliflower Tortilla’s


  • 3 cups of uncooked, riced, packed cauliflower (may need 2 lrg heads)
  • 6 egg whites
  • sea salt


  1. Remove most of the stems of the cauliflower. Rice cauliflower. I do mine in the food processor in small batches until quite fine. Or you can grate it for more of a work out!
  2. Measure out 3 cups, packed into a microwave safe bowl.
  3. Microwave 3 minutes, stir, microwave 2 minutes.
  4. Place all cauliflower in a dish towel and wring out the water. This is super important but very tricky to do and not burn yourself.
  5. Place cauliflower in bowl and cool down a bit in the fridge. Stir it occasionally. This may take an hour or so. (place on a cookie sheet to speed up the process)
  6. When cauliflower is cool, preheat oven to 350. Line cookie sheet with parchment
  7. In a bowl, add cauliflower, eggs and salt(to taste). I use lots of Himalayan salt for these, so adjust it to your taste.
  8. Mix with a spoon. Note…it will be a bit runny. Spoon it onto your parchment and make little circles. About 8.
  9. Place in oven about 10 minutes, flip and cook another 5-7 minutes. Take out and cool on a wire rack
  10. If you want you can fry up on a pan before eating

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