Are you ready for some plant based tortillas that are easy to make, paleo, vegan and don’t require a rolling pin? I’ve got you. These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other.
If you’re sick of gluten free store-bought tortillas that don’t hold together, it’s time to make your own tortillas. This recipe comes together so easy with simple ingredients, including the superfood cruciferous vegetable, cauliflower.
And bonus – no working with a dough ball that needs to be fried. These homemade vegan tortillas are made right in the oven. Just mix up in the food processor, add to a baking sheet and bake.
If you love tacos, but just can’t fathom another lettuce wrap taco, these cauliflower tortillas are for you.
Tortillas aren’t something you think about missing until you go grain free and want a taco or burrito and that lettuce wrap for the 4th time this week isn’t cutting it. These vegan cauliflower tortillas solve this problem and double as a flat bread.
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Why cauliflower plant based tortillas?
Cauliflower packed full of nutrition and also adds an almost cheese like flavor without any cheese. Cauliflower is full of potassium, fiber, calcium vitamin B-6 and magnesium. It’s a neutral tasting vegetable that’s easy to sneak in places.
What are the ingredients in plant based tortillas?
All of the ingredients in these gluten-free tortillas can be found at the grocery store. I like to buy the almond flour from Costco, but any should work.
Here are the main ingredients:
- Small head of cauliflower or 3+3/4 cups cauli rice
- Avocado oil
- Blanched almond flour
- Arrowroot flour
- Ground flax seeds for flax eggs
How do you make cauliflower tortillas?
Many cauliflower recipes involve cooking the cauliflower, then squeezing out the water with paper towels or a cheese cloth. This isn’t that.
After preheating the oven to 400 degrees, make two flax eggs by adding 1/4 cup water (warm water or room temperature works) to 2 tablespoons of ground flax seeds in a small mixing bowl or cup. Set flax eggs aside.
Next, chop your cauliflower into small florets.
Next, add cauliflower to your food processor and process until you have a rice like texture.
(or you can skip that step and use about 3 and 3/4 cups fresh cauliflower rice).
Then, add the water and avocado oil to the food processor and process with the cauliflower rice until you have a mush resembling mashed potatoes.
Add the flours and salt and process until blended.
Pulse in the flax egg until blended.
Scoop the cauli mash batter onto two parchment paper lined baking sheets, in your desired shape (I prefer a round tortilla for easy taco-ing).
I usually make 5″ circles, about 1/4″ thick, but if I’m going to be making a burrito or a larger wrap for a sandwich vibe, I’ll make large tortillas in a rectangular shape.
Lastly, put the baking sheets in the preheated oven and bake for about 25 minutes. It’s okay to bake one tray at a time if you can’t fit two baking sheets in your oven. The batter on the other baking sheet will be just fine until ready to go in.
How long do plant based tortillas last?
These will stay fresh for about 4 days in the refrigerator in an airtight container.
Can you freeze plant based tortillas?
Absolutely! For best results, let them cool completely on the lined baking sheet. Then stick the whole baking sheet in the freezer for about an hour (or until you remember to get it out). Then add the tortillas to a freezer bag. Flash freezing first prevents them from sticking together in the bag.
You can wrap tortillas in a damp towel and reheat for about 30-60 seconds in the microwave.
What to eat with plant based tortillas?
Whether you are on a vegan diet or you eat meat, these tortillas can be made to go with so many things. I personally think the best way to enjoy them is with tacos.
Tacos (!!!) – These plant-based tortillas were designed to hold a taco. Any kind of taco and don’t forget the salsa. A sweet potato and black beans taco is delicious with these tortillas for a vegan option.
Quesadilla (ish) – I have been enjoying these tortillas with spinach and goat cheese and fried in a little olive oil (or vegan butter) over medium heat.
Sandwich wrap – Make larger tortillas (personal preference) and add some vegan mayo or your favorite condiments with your favorite veggies and/or meats.
I recommend these for savory recipes as they wouldn’t be too great with things like peanut butter and jelly.
Traditional tortillas, while delicious, usually contain whole wheat flour (or all purpose flour) and require vegetable oil or animal products for cooking.
Making soft tortillas with basic ingredients and simple instructions can still produce excellent tortilla wraps and you can still enjoy Mexican food. These are a great gluten-free option to whole wheat tortillas.Print
These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other.
- Prep Time: 20
- Cook Time: 20
- Category: Basics
- Method: food processor/oven
- Cuisine: Mexican
- Serving Size: 1 tortilla
- Calories: 117
- Sugar: 0.7 g
- Sodium: 125.2 mg
- Fat: 7.1 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 8.4 g
- Fiber: 1.3 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: plant based tortillas, gluten free tortillas, vegan tortillas, cauliflower tortillas