Cinco de Mayo cauliflower tortillas

ShiraRD paleo tacos
ShiraRD paleo tacos

God, I love tacos. I love tacos so hard. But I really don’t love corn. Problem solved: cauliflower tortillas. Believe it or not, these have a great texture and can be loaded up with all the fiesta fixings of your choosing.

makes 6 tortillas


3/4 a head of cauliflower
2 eggs
sea salt
zest of 1/2 lime


  1. Preheat the oven to 375.
  2. Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
  3. Steam the riced cauliflower over boiling water for 5 minutes and cool.
  4. Place the steamed cauliflower in cheese cloth or a nut milk bag and squeeze out as much excess water as you can (read: if you phone in the squeezing process you’ll wind up with soggy tortillas, so make it count).
  5. Transfer the drained cauliflower to a bowl, and mix in the eggs, salt and lime zest until combined.
  6. Spread the mixture evenly into 6 small, fairly flat circles on a parchment lined baking sheet.
  7. Bake for 8-10 minutes, then flip (carefully) and cook for another 5-7 minutes.
  8. Serve with all your favorite taco fixings, I recommend organic rotisserie chicken (store bought is totally fine!), avocado, salsa, cabbage and extra lime.

xx Shira