Cauliflower Tortilla, Cauliflower Tortillas, Recipe, Uncategorized

Cauliflower Tortillas

Several months ago Tim and I started the Keto diet. We have lost some weigh, and feel great, but we have missed tacos. Today I made cauliflower tortillas. I decided to share the recipe.


Cauliflower Tortillas

Tortilla Case

1 Three Pound Bag Green Giant Cauliflower Rice (Costco)

2 Eggs Slightly Beaten

¼ Teaspoon Salt

Other Seasonings—Your choice: Paprika, lime zest, cilantro (yuck, tastes like soap to me—that is a genetic thing, really.), cumin, black pepper or – use your imagination. I would recommend not more than ¼ teaspoon of each, though

Tortilla Equipment


  1. Preheat your oven and pizza stone to 400 degrees F
  2. Steam Cauliflower. I use my Instapot on the “rice” setting. I add about a cup of water
  3. Drain Cauliflower, and violently squeeze the water out of it! I use some silicon oven mitts.
  4. Transfer the drained cauliflower to a medium mixing bowl, and then add eggs, and seasoning
  5. Separate the mixture into 8 equal portions. I weigh the whole, then divide by 8
  6. Place each portion on a piece of parchment paper about 8 inches square
  7. Press each portion into a 6 inch circle using a separate square of parchment paper on top. I use my tortilla press—very gently!
  8. Place tortillas, with the paper underneath,  on the hot pizza stone.


  1. Bake for 5-6 minutes.
  2. Flip and bake another 4-5 minutes. When they are done, they will look it! They will be slightly brown and curled around the edges.
  3. Stake and keep warm in a towel or tortilla dish and serve!
  4. Or, allow to cool on a rack to use later.


Tortilla Crop


Revival in California and Five Generations of Tongue Talkers



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Now here is the fun part:


1923 Warren Collins party in Be


