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3-Ingredient Cauliflower Tortillas Recipe

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★★★★★

4.4 from 118 reviews

These 3-Ingredient Cauliflower Tortillas are a healthy, gluten-free alternative to traditional tortillas. Made from pureed cauliflower, coconut flour, and tapioca starch, they are easy to prepare and perfect for low-carb and grain-free diets. Soft, pliable, and lightly toasted, these tortillas can be used for wraps, tacos, or quesadillas.

Ingredients

Scale

Cauliflower Base

  • 1/2 head of cauliflower, medium size, chopped (about 1 1/4 cup of puree)

Flours

  • 1/4 cup coconut flour
  • 1 cup tapioca starch or tapioca flour

Seasoning

  • Dash of salt

Instructions

  1. Cook the Cauliflower: Place the chopped cauliflower in a 1-quart pot and add enough water to cover it. Bring to a boil and cook for 5-10 minutes, or until the cauliflower is fork-tender.
  2. Puree the Cauliflower: Drain the water and use a hand blender, blender, or food processor to blend the cauliflower until smooth. Do not worry about excess liquid as the coconut flour will absorb it.
  3. Form the Dough: In a small bowl, mix the cauliflower puree with coconut flour and tapioca starch along with a dash of salt until a dough forms. The dough should be slightly sticky to the touch. Let it sit for a few minutes to allow the coconut flour to absorb moisture. If still sticky, add coconut flour one teaspoon at a time until manageable.
  4. Divide the Dough: Separate the dough into eight equal balls, preparing them for rolling.
  5. Roll the Tortillas: Using two pieces of parchment paper the size of a large plate, place one ball of dough on one piece of parchment. Top with the second piece of parchment and roll out to less than 1/8 inch thickness, similar to a regular tortilla. A tortilla press can also be used here.
  6. Heat the Skillet: Warm a 12-inch cast-iron skillet or non-stick frying pan on medium heat.
  7. Cook the Tortillas: Remove the top parchment paper, slide your hand under the bottom parchment paper to transfer the tortilla dough side down onto the pan with the parchment paper still on top. Cook for 1-2 minutes until lightly toasted, then remove the parchment, flip, and cook the other side for another 1-2 minutes. Avoid overcooking to keep the tortillas pliable.
  8. Repeat Cooking: Repeat the rolling and cooking process with the remaining dough balls.
  9. Storage: Consume the tortillas immediately or store them in an airtight container in the refrigerator for up to 4 days. Freezing is possible but not tested; tortillas should be thawed at room temperature.

Notes

  • Ensure cauliflower is well-cooked and pureed smoothly to avoid lumps in the dough.
  • Do not overcook tortillas to prevent brittleness; they should remain flexible.
  • If the dough is too sticky to work with, gradually add a little more coconut flour.
  • These tortillas are gluten-free and suitable for grain-free diets.
  • For best texture, consume tortillas fresh or refrigerated; freezing is possible but not confirmed.
  • Use parchment paper to prevent sticking and for easy transfer during cooking.

Keywords: cauliflower tortillas, gluten-free tortillas, low-carb tortillas, grain-free tortillas, coconut flour tortillas, homemade tortillas

Find it online: https://islawhite.com/3-ingredient-cauliflower-tortillas-recipe/