You guys have probably noticed by now how much I love carbs. Pasta, bread, rice… it’s alllll welcome here.
You may have also noticed how I apparently like to torture myself by experimenting with low-carb recipes (what can I say, I find it weirdly fun). They almost always involve cauliflower – perhaps not the most original ingredient for a low-carb recipe, but when it works as well as it does, who am I to argue?
My latest personal challenge was to make a low-carb cauliflower tortilla, perfect for wrapping around whatever fillings take your fancy. These cauliflower tortillas are great served for lunch as a low-carb wrap, filled with cheese, salad, veggies, hummus, or whatever else you enjoy. They also make a great low-carb taco if you choose to fill them with beans, sautéed veggies, avocado, and the like. Basically, anything you’d ever wrap in carbs – wrap it in these cauliflower tortillas instead.
I know the recipe looks long, but it actually couldn’t be easier. I’m really not sure how I managed to stretch it out to 5 paragraphs. The basic idea is blitz –> fry –> eat. That’s it. You don’t need to precook the cauliflower, you don’t need to wring it in a towel, you don’t need to use multiple mixing bowls. Just throw it all in a food processor, and boom. There’s your tortilla mix.
Now, before anyone makes these and then complains that ‘waaa, they taste nothing like real tortillas’… duhhh. They’re made from cauliflower and egg, of course they don’t taste anything like real tortillas. In fact, they don’t have a huge amount of flavour at all (unless you add some herbs or spices, which would totally be doable), which is why they’re so great for wrapping around all kinds of fillings.
In short: if you’re looking for a recipe for low-carb tortillas that taste exactly like their carby cousins, this is not the recipe for you. This recipe is not an imitation, it’s an alternative. But if you just want something tasty and low-carb to wrap around your lunch, make these and enjoy! At just 57 calories and 2.5g of carbs per tortilla, you can’t go wrong.
I personally enjoyed a couple of these low-carb cauliflower tortillas wrapped around a little grated cheddar, some cherry tomatoes, avocado and salad leaves, and I had a seriously enjoyable lunch (they’re great served warm or at room temperature). Who’ll join me for the leftovers?
- 330 g cauliflower (~ 1/2 medium head)
- 4 eggs
- 1/2 tsp garlic powder
- Black pepper
- Spray oil
- Your choice of fillings, to serve
Cut the cauliflower into a few chunks, and blitz in a food processor until the mixture resembles coarse breadcrumbs (you should end up with around 2 cups). Add the eggs, garlic powder and salt and pepper, and blitz again until well mixed (the mixture will be slightly foamy).
Lightly spray a frying pan with oil, and place over a medium-low heat. Add about 2 tablespoons of the cauliflower mixture to the pan, and use the back of a spoon to carefully spread it out to form a circle around 6 inches wide. If any gaps arise, smooth them over with the back of the spoon. Don’t worry if it’s not completely flat or smooth at this point - it will flatten out when you turn it over.
Leave the cauliflower tortilla to cook for several minutes without touching it. After a few minutes, carefully poke the edge of a spatula underneath one side of the tortilla. If it is golden brown underneath and is holding together well, carefully flip it over. Use the spatula to firmly press the tortilla all over - this helps to keep it nice and flat. Cook for a few more minutes, until both sides are golden brown.
Transfer the tortilla to a plate (keep warm in a low oven, if you like) while you repeat with the remaining cauliflower mixture - I made 8 tortillas in total. You may need to respray the pan with a little more oil in between batches.
When you’ve cooked all of the cauliflower mixture, serve the tortillas with your choice of filling.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Check out some of my other low-carb cauliflower recipes: