Keto Cauliflower Tortillas
Soft, flexible low carb cauliflower tortillas made simply with riced cauliflower, Parmesan cheese, and eggs.
Ingredients
- 1 head cauliflower chopped
- ½ tsp salt
- 2 large eggs
- ½ tsp pepper
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- Chop your cauliflower into small pieces. Add it to a food processor until a superfine consistency, as close to flour as possible. Transfer to a bowl and add salt. Microwave for 5 minutes.
- Drain the cauliflower and use a cheesecloth or kitchen towel to squeeze out all the moisture from it.
- Add the drained cauliflower into a bowl, add the eggs, pepper, and any other spices and mix well. Form 6 balls of the mixture and place them on the baking sheet. Press them into a circular, tortilla shape.
- Bake the cauliflower tortillas for 20 minutes, flipping halfway through.
- Bake the cauliflower tortillas for 20 minutes, flipping halfway through.
Notes
Notes
To Store: Cauliflower tortillas should be stored in the refrigerator, and covered, for up to 3 days.
To Freeze: Place leftovers in a shallow container or individual ziplock bags and store them in the freezer for up to 2 months.
To Reheat: These tortillas are best reheated on a non-stick pan, until warm and crisp on the outside.