Paleo and Gluten Free: Cauliflower Tortillas

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 tortillas
Print Recipe



  • 1 head cauliflower
  • 2 whole eggs
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp oregano
  • 1 tbsp chopped cilantro
  • 1/4 tsp salt
  • 1/4 tsp pepper

Taco Toppings

  • 1 pack Personal Trainer Adobo Chicken
  • 2 tbsp mozerella cheese
  • 1/4 cup Spicy Pico De Gallo
  • 1/2 whole avocado


  • Preheat oven to 375F. Cut the core from your head of cauliflower and chop into smaller chunks that will fit into your blender
  • Blend into a fine consistency. You may need to separate this into 2 batches depending on your blender size.
  • Once blended, steam for 5 minutes. TIP: If you don't have a steamer big enough, you can place a colander over a stock pot filled with water about 2 inches deep and cover.
  • Place the steamed blended cauliflower into a dish towel and wring out as much water as you possibly can. TIP: It's going to be hot so either use a second towel to protect your hands or use oven mitts. If you're not in a hurry you can let it cool for about 15 minutes.
  • Once the water has been drained out it should look similar to masa dough.
  • Place the cauliflower "dough" into a bowl and mix in your eggs, cumin, smoked paprika, oregano, salt, pepper, and fresh chopped cilantro.
  • Place on a non-stick pan, or a parchment paper lined pan and take about large spoonful and flatten out until it resembles a tortilla, about 1 cm thick. Place in the oven for 10 minutes, then flip and continue cooking for 5 minutes
  • OPTIONAL: heat up 1 Personal Trainer Food Adobo Chicken as directed on the package, and chop into 1/2 cubes.
  • Place chicken on the tortillas along with toppings 1 breast should should give you about 3 tacos per person. Enjoy!