Cauliflower Tortillas

by Francesca Hutchinson on December 9, 2014
Francesca Hutchinson
Overall Rating: 0/5 | Kids Rating: 0/5


You do not always have to use bread, flour tortillas, or corn tortillas. Try something different and low carb. The cover image shows a serving suggestion. Here they are topped with our Thrive Chili, Cheese & Sour Cream.

Serves: 5

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
20 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Preheat oven to 375 degrees and line a baking tray with silpat or parchment paper.
  2. Pulverize cauliflower in a blender or food processor. You want to end up with 2 cups.
  3. Add water and allow to sit 5 minutes.
  4. Then add the eggs, salt and pepper to taste.
  5. Combine sour cream, cilantro, onions, pepper and water.
  6. Allow to sit a couple of minutes.
  7. Blend sour cream mixture into the cauliflower.
  8. I used an ice cream scoop to portion my tortillas. If using 1/4 cup scoop you will get approximately nine tortillas. If using 1/2 cup scoop, which I did in the picture above, you will get approximately five.
  9. Press down gently to flatten to about 1/4 inch thickness.
  10. Place in the oven and bake for 10 minutes. Carefully turn them over and return to cooking for another 5-7 more minutes. This enables them to dry out and be more "bread" like.
  11. nce they are done place them on a wire rack to cool slightly. You do not want the bottoms getting soggy.
  12. Feel free to try without the sour cream mix or add any seasoning or seasoning combinations that sound good to you. Cauliflower is a great vegetable to put with a variety of seasonings.