Vegan Cauliflower Tortillas

These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other. 

If you love tacos, but just can’t fathom another lettuce wrap taco, these cauliflower tortillas are for you. Tortillas aren’t something you think about missing until you go grain free and want a taco or burrito and that lettuce wrap for the 4th time this week isn’t cutting it. These vegan cauliflower tortillas solve this problem and double as a flat bread.

Why cauliflower tortillas?

Cauliflower is pretty main stream right now due to its low net carbohydrate content, but it’s actually packed full of nutrition. Cauliflower is full of potassium, fiber, calcium vitamin B-6 and magnesium (source). It’s a neutral tasting vegetable that’s easy to sneak in places. I’m all about sneaking veggies to my vegetable resistant family.

How do you make cauliflower tortillas?

Many cauliflower recipes involve cooking the cauliflower, then squeezing out the water with paper towels or a cheese cloth. This isn’t that. Over here at Clean Family Eating, we like to keep things as simple as possible.

After preheating the oven to 400 degrees, make two flax eggs by adding 1/4 cup water to 2 tablespoons of ground flax seeds Set flax eggs aside.

Next, you want to chop your cauliflower into small florets.

Next, add cauliflower to your food processor and process until you have a rice like texture.

(or you can skip that step and use about 3 and 3/4 cups fresh cauliflower rice).

Then, add the water and avocado oil to the food processor and process with the cauliflower rice until you have a mush resembling mashed potatoes.

Add the flours and salt and process until blended.

Pulse in the flax egg until blended.

Scoop the cauli mash batter onto two parchment paper lined baking sheets, in your desired shape.

I usually make 5″ circles, about 1/4″ thick, but if I’m going to be making a burrito or a larger wrap for a sandwich vibe, I’ll make larger rectangular shapes.

Lastly, put the baking sheets in the preheated oven and bake for about 25 minutes. It’s okay to bake one tray at a time if you can’t fit two baking sheets in your oven.

How long do cauliflower tortillas last?

These will stay fresh for about 4 days in the refrigerator.

Can you freeze cauliflower tortillas?

Absolutely! Let them cool completely on the lined baking sheet. Then stick the whole baking sheet in the freezer for about an hour (or until you remember to get it out). Then add the tortillas to a freezer bag. Flash freezing first prevents them from sticking together in the bag.

Other than tacos, which are my most favorite thing to eat with these tortillas, I have been enjoying them in a spinach goat cheese quesadilla and a turkey sandwich wrap. I recommend these for savory recipes as they wouldn’t be too great with things like peanut butter and jelly.

What is your favorite thing to do with tortillas? Comment below! I’m always looking for new ideas!

Egg Free Cauliflower Tortillas

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• Author: Jen
• Total Time: 40 minutes
• Yield: ten 5" tortillas 1x

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Description

These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other.

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Ingredients

Scale 1x2x3x

• 1 small head of cauliflower or 3–3/4 cups cauli rice
• 1/4 cup avocado oil
• 1/2 cup water
• 1/2 cup blanched almond flour
• 1/2 teaspoon salt
• 1/2 cup arrowroot flour
• 2 flax eggs (instructions below)

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Instructions

1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
2. Make the flax eggs by adding two tablespoons of ground flax seeds into a small cup or bowl and stir in 1/4 cup filtered water. Let sit for about 10 minutes.
3. If using a whole head of cauliflower, cut into small florets and process in the food processor until you have a rice like texture. If using cauli rice, add to food processor.
4. Add water and oil and pulse in the food processor until you form a mush that looks like mashed potatoes.
5. Add the salt and flours and pulse until blended.
6. Pulse in the flax eggs until mixed.
7. Scoop tortilla mix onto lined baking sheets in desired sizes.
8. Bake on 400 degrees, on center rack, for 20-25 minutes, until slightly golden on top.

• Prep Time: 15
• Cook Time: 25
• Category: Basics
• Method: Food Processor
• Cuisine: American

Nutrition

• Serving Size: 1 tortilla
• Calories: 147
• Sugar: 6.6g
• Sodium: 255mg
• Fat: 9.1g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 15.1g
• Fiber: 2.1g
• Protein: 2.4g
• Cholesterol: 0mg

Keywords: Egg Free Cauliflower Tortillas