Low Carb Cauliflower Tortillas
Grated cauliflower, eggs and almond flour bake into flexible, gluten-free tortillas ready for low-carb wraps, tacos or quick snacks.
Prep 15 min · Cook 25 min · Total 40 min · Makes 8 tortillas
Ingredients
- 1 head of cauliflower, grated
- 2 eggs
- 1/4 cup almond flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Directions
- Heat the oven to 375°F (190°C).
- Shred the cauliflower with either a box grater or a food processor.
- Put the shredded cauliflower into a bowl that can go in the microwave. Cook it for 4 minutes, pausing partway through to stir.
- Spoon the hot cauliflower onto a clean kitchen towel, then wring it firmly to remove as much moisture as you can.
- Add the drained cauliflower to a medium bowl with the almond flour, onion powder, garlic powder, salt and pepper to taste, and eggs. Mix until everything is evenly incorporated.
- Portion the mixture into 8 equal mounds, then pat each one into a round tortilla on a baking sheet lined with parchment.
- Bake for 20 minutes, until the tortillas are golden and crisp around the outside.
- Enjoy warm with the toppings you like.