Two ingredient paleo cauliflower tortillas! Life-changing recipe for low calorie gluten free tortillas, ready in minutes! These tortillas have 42 calories and are loaded with veggies to keep you healthy and satisfied. Delicious, easy, and mind-blowing-easy recipe for homemade tortillas.
World breaking news guys: I just created cauliflower tortillas with just two ingredients!!!
I’m beyond stoked about these low calorie healthy tortillas sitting in my kitchen right now.
So much goodness going on.
YUM!
The cauliflower lends an extra flavor boost to a normally bland tortilla, but still keeping mellow, because let’s be realistic here: cauliflower is a pretty low-key veg as far as flavor profile is concerned.
two ingredient cauliflower tortillas
I don’t think I even need to tell you twice to go and make these…
But, if you’re looking for reasons why these cauliflower tortillas should be in your life, I have you covered.
Reasons why you should make these ASAP!
- 2 Ingredients… ah hum, yes. Now we’re talkin’.
- Packed with veggies! So, basically: lunch once you load it up with all your favorites. 🙂
- Non-labor-intensive. We are talking easy recipe here guys.
- They can be stored in the freezer and reheated at your convenience. Yahoo!
- They taste incredible!
So, next time you are craving all the tacos, burritos, or quesadillas- make these!
You can even make dessert tortillas with apple slices and cinnamon, like we like to do around here. 🙂
As far as I am concerned, if I have a batch of these in the freezer and on hand, I’m good to go on lunch options.
They can be paired, wrapped, and stuffed with any and all of your favorite toppings.
Whether it’s Mexican, a breakfast scramble, or steak strips for dinner, this tortilla is your perfect carrier.
Alrighty gang…
Enjoy all the homemade tortillas!
Two Ingredient Paleo Cauliflower Tortillas
Ingredients
- 2 cups minced raw cauliflower really fine- like flour
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
Instructions
- In a food processor, mince cauliflower until it reaches fine rice or flour-like consistency, then transfer to a towel and squeeze out excess water. Put it back in food processor and combine with cassava flour for 2-4 minutes until it reaches dough consistency and clumps together (you will have to either shake the food processor while it blends or pause and scrape down the sides in intervals to ensure even mixing).
- Divide dough into 10 pieces and roll out into about 5" tortillas 1/4" thick. Heat a skillet over medium heat and drizzle lightly with olive oil. Cook tortillas for about 1-2 minutes on each side until golden.