Cauliflower Tortilla Beef Tacos

Cauliflower Tortilla Beef Tacos

3 Reviews
From:, December 2017

These full-flavor tacos are wrapped up in sneaky lower carb tortillas made from cauliflower. The trick is getting as much moisture out of the cauliflower before mixing it with the cheese and eggs.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Cauliflower Tortillas
  • 1 head cauliflower
  • 3 tablespoons water
  • 1 large egg
  • ½ teaspoon ground cumin or cumin seeds
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 ounces shredded Monterey Jack cheese
  • Filling
  • 2 teaspoons avocado oil or organic canola oil
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground chipotle powder, or to taste
  • ⅛ teaspoon salt
  • ¼ cup water
  • 2 tablespoons tomato paste
  • Toppings
  • ½ cup fresh salsa
  • 1 cup shredded lettuce
  • 1 avocado, diced
  • Shredded Monterey Jack (optional)
  • Lime wedges


  • Prep

  • Ready In

  1. Core cauliflower and cut into florets. Process in a food processor, in two batches, until the cauliflower looks like fine rice. Place 3 tablespoons water in a large saucepan and add the cauliflower. Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 to 10 minutes.
  2. Line a colander with a clean kitchen towel. Scrape the cauliflower into the towel and let sit until cool, about 15 minutes. Wrap it up into a bundle and squeeze from the top down to remove excess moisture from the cauliflower. Continue squeezing for several minutes until the ball of cauliflower is about half its original size and you have squeezed out about 1 cup of liquid.
  3. Whisk egg, ½ teaspoon cumin, pepper and ⅛ teaspoon salt in a large bowl. Add the cauliflower and stir to combine. Add cheese and stir to combine.
  4. Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
  5. Shape the cauliflower mixture on the parchment into 8 disks about 5 inches across, using about ¼ cup each. Bake until dried, about 12 minutes. Flip over with a thin metal spatula and continue baking until browned in spots, 6 to 8 minutes more.
  6. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Sprinkle with chili powder, 1 tablespoon cumin, chipotle and ⅛ teaspoon salt and stir to coat; cook until fragrant, about 1 minute. Add ¼ cup water and tomato paste and stir until the tomato paste has dissolved into the water and forms a sauce to coat the beef mixture.
  7. Serve the beef in the warm tortillas, about ¼ cup each. Top with salsa, lettuce, avocado and cheese, if desired. Serve with lime wedges.
  • To make ahead: Cool tortillas completely, place between layers of wax paper or parchment paper in an airtight container and refrigerate for up to 2 days. To serve, warm on a griddle or cast-iron skillet until starting to brown, if desired.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 440 calories; 28 g fat(9 g sat); 8 g fiber; 19 g carbohydrates; 33 g protein; 157 mcg folate; 133 mg cholesterol; 7 g sugars; 0 g added sugars; 2,121 IU vitamin A; 79 mg vitamin C; 192 mg calcium; 5 mg iron; 635 mg sodium; 1,233 mg potassium
  • Nutrition Bonus: Vitamin C (132% daily value), Vitamin A (42% dv), Folate (39% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 3 fat, 2½ vegetable, ½ high-fat protein, ½ medium fat protein

Reviews 3

August 07, 2019
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By: ijeffd
Made this for the family for the first time tonight. Everyone enjoyed it. The tortillas came out great. In my case and equipment, I ended up baking them about 5 minutes longer so I could get a good browning. The tortillas held together well. I also downside the cumin and increased the chipotle but that was for my own tastes. The only downside to this I'd say is how long it takes to prep making it difficult to fit regularly into my schedule.
August 01, 2019
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By: Tekisha Nash
First time was a winner. I used the directions for making the cauliflower tortillas from this recipe (only). I did not have a steamer so I pan fried the cauliflower for 8 minutes, used a clean towel to strain water, mixed with egg and cheese and seasoned it to my liking...then baked on parchment paper, flipping after 12 minutes. The tortillas held up perfectly to the taco meat and veggies. I will likely use this recipe for warm sandwiches, too.
March 25, 2019
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By: Diana Frankhauser
Guys, I wish I could state how badly this recipe failed. My boyfriend and I attempted this three times— none of them worked out. We tried the first go around thinking maybe we just needed a true cheesecloth to get the moisture out since they totally fell apart. Second go: tried that— fell apart. Third time— we both squeezed so much liquid out of it that it seemed like it would be work out: not so much. And then we thought the redeeming quality would be the meat: it was so dry from an overload of spices that it just really wasn’t good. They REALLY need to take another look at this recipe and develop a better binding ingredient. Also side note: if you attempt this still just buy riced cauliflower and save yourself the effort and embarrasment like we did of attempting to use a food processor, it made a huge mess.
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