Low-Carb, Grain-Free (Cauliflower) Tortillas

Your Taco Tuesdays are about to get a whole lot better! Grain-free, gluten-free, low carb and 100% #FFACTORAPPROVED

Ingredients (Serves 2-3, makes 6 tortillas):

  • 1 cauliflower head
  • 2 egg whites
  • 1/2 tsp salt
  • 1/2 tsp pepper

  • 1/2 tsp Goya adobo all purpose seasoning
  • 1/2 tsp garlic powder
  • 1/4 cup Parmesan cheese


  1. Preheat oven to 350°F. Line a baking sheet or pizza brick with parchment paper. 
  2. Place cauliflower in food processor and grind to a rice or “snow-like” consistency. 
  3. Cook cauliflower, either in a microwave-safe bowl, covered with plastic wrap and microwaved for 2-3 minutes, or in a pot with lid on a low simmer until soft. 
  4. Place cooked cauliflower in a cooking towel or cheese cloth, wrap, twist and squeeze, to get all excess water and moisture out. 
  5. Transfer cauliflower to a bowl and stir in remaining ingredients. Mix well. 
  6. Scoop 1/4 cups of mixture onto prepared pizza brick or baking sheet. Use small spatula or knife to flatten dough into tortilla-sized circles (~1/8-in-thick circles). 
  7. Bake tortillas in oven for 20 minutes, until the bottoms are golden. Carefully flip tortillas over using spatula, switch oven to a broil and allow tortilla to broil until golden on other side, about 5-10 minutes. 
  8. Tortillas can be used immediately, for tacos or quesadillas, served warm, or stored in an airtight container in fridge for up to 5 days (store with parchment paper between tortillas). 

Nutritional content per serving (3 tortillas per serving):  143 calories, 13 g protein, 16 g carb, 6 g fiber (10 g net carb), 6 g sugar, 4 g fat

Nutritional content per tortilla: 48 calories, 4 g protein,  5 g carb, 2 g fiber (3 g net carb), 2 g sugar, 1 g fat