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Cauliflower Tortillas
Cauliflower Tortillas
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 medium cauliflower
  • 1 small onion
  • 2 large eggs
  • 1 tsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp coriander chopped
  • salt and pepper to taste
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 medium cauliflower
  • 1 small onion
  • 2 large eggs
  • 1 tsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp coriander chopped
  • salt and pepper to taste
Cauliflower Tortillas
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Grate the cauliflower into brunoise cuts with a sharp knife or a food processor. Transfer the bits to a heat-safe container. Leave in the microwave for 3 minutes to make the cauliflower tender enough.
    Cutting Cauliflower
  2. Heat the olive oil in a non-stick skillet placed over medium-high heat. Sauté the onion and cauliflower in the oil. Immediately remove from the heat once the onion becomes tender.
  3. Break the eggs into a bowl. Season with black pepper and sea salt. Combine all the ingredients in the bowl with the seasoned eggs.
    Cracking eggs
  4. Stir continuously until a smooth tortilla batter is obtained.
    Tortilla batter
  5. Coat an 8-inch (20cm) non-stick skillet with cooking spray. Settle the pan over medium-high heat. Fry the batter in the pan for around 5 minutes each side. Flip with a spatula carefully then fry for 5 more minutes.
  6. Layer the tortillas on a plate and serve warm or at room temperature.
    Cauliflower Tortillas recipe
Recipe Notes

The ingredients are enough to make 8 regular size tortillas. Obviously the total number of tortillas depends on the size you want to make. Here’s the nutritional facts of each tortilla.

Macros (per serving): Calories: 45 kcal – Fat: 1.9 g – Net carbs: 2.7 g (total carbs: 4.8 g, dietary fiber: 2.1 g) – Protein: 3.2 g

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