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Cauliflower Tortillas
By (Published: )
These gluten free, keto-friendly taco shells are the work of Be Fresh's Executive Chef Paul. Give them a try and let us know what you think!
Prep Time Cooking Time Servings
4 people
  • 1 Head Cauliflower
  • 2 Eggs
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin

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1. Cut the cauliflower into small pieces and place into a pot with boiling water that has been salted.
2. Ensure the cauliflower is well cooked, then strain and allow to cool.
3. Puree the cauliflower until smooth and place into a fine strainer overnight. The key is to remove as much excess moisture as possible.
4. The next day, combine with eggs and spices in a bowl using a whisk.
5. Scoop onto parchment paper or a silpat (silicone baking mat) about the size of a golf ball. Then spread the mixture around until you have an even circle. Try to make sure that it’s the same thickness everywhere so that it cooks evenly.
6. Bake at 300 for 12 minutes or until set.
7. Let them cool slightly and then fill with your favourite taco ingredients!

Makes about 8 shells

Suitable for these diets:

Vegetarian Gluten Free Nut Free Wheat Free Yeast Free

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