A super easy cauliflower tortilla recipe using just 4 ingredients! These cauliflower wraps are very malleable and can bend without breaking, and make the perfect low-carb, gluten-free wrap option.
Up until recently, my go-to tortilla recipe was this 1-ingredient lentil tortilla. But, since starting a low-carb high fat (LCHF) eating plan, I’ve really changed up the recipes I’d normally make.
Cauliflower is a vegetable I use so much more of now. It’s so versatile and makes the perfect sub-in for so many recipes! It was so under-valued in my life before now.
Cauliflower will be our secret ingredient for these low-carb tortillas today, but if you want to mix things up from time to time, pumpkin or sweet potato work well, too, as the base for this recipe. They’re just a little higher in carbs.
Now, this tortilla dough isn’t like your regular dough because it contains no gluten. Without the gluten which helps with binding, the dough isn’t as sturdy and so breaks apart very easily. You can use xanthan gum to help boost its hardiness, but I’ve found these tortillas are achievable without the addition of gums and thickeners, it just requires a little extra patience and very gentle hands. Psyllium husks will be our gluten-like binding agent today.
You need to be very careful and gentle when rolling out the dough to make these wraps. Just use gentle rolling actions to reduce the chance of breakage. Lifting, dusting, and turning the dough regularly will also help reduce ripping and/or tearing of the tortilla. You will need liberal amounts of coconut flour while dusting to keep the dough from sticking while it’s being rolled out.
Other than that, enjoy these cauliflower tortillas! They pair so well with this Roasted Zucchini Hummus.
They can be used the same way as regular wraps to make burritos, quesadillas, tacos and more!
Before we get started in learning how to make these low-carb cauliflower tortillas – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these tortillas, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!
Homemade Cauliflower Tortillas – with just 4 ingredients!
Cauliflower wraps are a fantastic alternative to grain-based tortilla wraps. Just something to note: these wraps won’t keep as long as traditional tortillas so it can be a good idea to freeze them and just defrost as needed.
- 1 head cauliflower, chopped (florets only)
- 3 pasture-raised eggs
- 1 tsp sea salt
- 1/2 tsp garlic power (optional)
- 5 tbsp psyllium husks
- Coconut flour for dusting
- Steam or boil the cauliflower until it is cooked through and very soft.
- Drain as much of the excess liquid as possible, then place in a high speed blender or food processor and blend until a purée forms.
- Add the eggs, salt, garlic powder (if using), and psyllium husks to the blender or food processor and blend again until the mixture is well combined.
- Leave the mixture to stand for 10-15 minutes to allow it to thicken into a dough.
- Break the dough apart into 6 even balls and roll each ball out into a tortilla shape. You want to get the tortillas a thin as possible, dusting with coconut flour as necessary.
- Heat a large frying pan on medium heat and dry fry each tortilla (both sides) until slightly golden brown on the outside and cooked on the inside.
- Store the tortillas in the freezer and defrost before using.
- These tortillas can be used to make tacos, burritos, quesadillas, wraps, and more!
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made your own tortillas before? How did they go? Share in the comments below.
Lots of love,