Description
Mexican-inspired cauliflower tortillas deliver keto-friendly magic without traditional wheat flour. Crisp edges and flexible texture make these nutritious wraps perfect for tacos, quesadillas, or quick meal creations you’ll enjoy.
Ingredients
Scale
Main Ingredients:
- 1 large head of cauliflower, cut into florets (about 600 grams / 21.16 ounces)
- 1 ½ cups (about 170 grams / 6 ounces) shredded cheddar cheese
- ¾ cup (about 85 grams / 3 ounces) shredded mozzarella cheese
- 3 large eggs
Seasoning Ingredients:
- ½ teaspoon (2.5 ml / 0.08 fluid ounces) sea salt
- ¾ teaspoon (3.75 ml / 0.13 fluid ounces) paprika
- ½ teaspoon (2.5 ml / 0.08 fluid ounces) garlic powder
- ½ teaspoon (2.5 ml / 0.08 fluid ounces) xanthan gum
- Cayenne pepper, to taste (optional)
Additional Ingredients:
- 6 tablespoons (90 ml / 3 fluid ounces) mayonnaise
- 2 tablespoons (30 ml / 1 fluid ounce) jarred jalapeños, minced (include liquid from jar)
Instructions
- Prepare the cooking environment by heating the oven to 400°F (204°C) and lining two baking sheets with parchment paper for optimal tortilla preparation.
- Transform cauliflower florets into a rice-like texture using a food processor, creating a fine, uniform consistency for the base.
- Cook the riced cauliflower through microwaving for 8-10 minutes or steaming until tender, then thoroughly remove excess moisture by firmly squeezing with a clean kitchen towel or cheesecloth.
- Combine the dehydrated cauliflower with eggs, mozzarella cheese, and salt in the food processor, blending until achieving a smooth mixture. Incorporate xanthan gum by sprinkling and processing to ensure even distribution.
- Divide the cauliflower mixture into six equal portions on prepared baking sheets, carefully spreading each into thin, uniform circles. Bake for 8-10 minutes until edges turn golden and crisp, then flip and continue baking for an additional 4-6 minutes to ensure complete drying.
- Create a zesty sauce by blending mayonnaise with finely minced jalapeños, paprika, garlic powder, and cayenne pepper. Refrigerate briefly to allow flavors to meld and intensify.
- Assemble quesadillas by spreading a tablespoon of jalapeño mayonnaise across each tortilla, generously topping with a quarter cup of shredded cheddar cheese. Fold tortillas in half and cook in a lightly oiled pan over medium heat, achieving a golden, crispy exterior on both sides within 2-3 minutes per side.
Notes
- Pat cauliflower completely dry using clean kitchen towels or paper towels to remove excess moisture, ensuring crispy tortillas that won’t turn soggy during baking.
- Distribute xanthan gum carefully across the cauliflower mixture, gently mixing to prevent unwanted clumps and create a smooth, consistent texture throughout.
- Protect baking sheets with parchment paper, which prevents sticking and helps achieve a beautiful golden-brown color without scorching the delicate tortilla edges.
- Monitor tortillas closely while baking, checking frequently to catch the perfect moment when edges look dry and bottoms turn a gorgeous golden shade.
- Rest tortillas on baking sheets for roughly 10 minutes after removing from oven, allowing them to firm up and become sturdy enough to handle without crumbling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 108
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg