Cauliflower tortillas with pulled pork

This Tex-Mex favourite goes low-carb.

  • 50 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 6
  • Print
Need a low-carb meal plan? We've got you covered with this cauliflower-based tortilla that serves as the perfect wrap for a Tex-Mex inspired dinner.
Looking for more low-carb meal ideas?


Cauliflower tortillas with pulled pork
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (150g), chopped
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 4 cloves garlic
  • 1/4 cup (70g) tomato paste
  • 1.2 kilogram boneless pork shoulder, rind removed
  • 1 fresh thyme sprig
  • 400 gram canned diced tomatoes, chopped finely
  • 3 drained chipotle chillies (45g), chopped finely
  • 1 cup water (250ml)
  • 1 medium avocado (250g), sliced
  • 4 small red radish (60g), sliced thinly
  • 1 small red onion (100g), sliced thinly
  • 200 gram grape tomatoes, halved
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup (120g) sour cream
Cauliflower tortillas
  • 2 kilogram chopped cauliflower
  • 4 eggs, beaten lightly


Cauliflower tortillas with pulled pork
  • 1
    Heat oil in a large saucepan over medium heat. Cook onion, oregano, bay leaves and garlic, stirring, for 5 minutes or until soft. Stir in paste; cook, stirring, for 1 minute. Add pork, thyme, tomatoes, half the chilli and the water; bring to the boil. Reduce heat to low; simmer, covered, for 2½ hours or until pork is starting to fall apart, turning pork over in sauce occasionally. Discard bay leaves.
  • 2
    Meanwhile, make the cauliflower tortillas: Preheat oven to 200°C/180°C fan. Process cauliflower using pulse button until pieces are finely chopped. Steam or microwave cauliflower, in two batches, for 3 minutes or until tender. Stand until cool enough to handle. Place cauliflower in a clean tea towel; squeeze out as much water as possible. This is important for dry tortillas. Transfer cauliflower to a large bowl. Stir in egg; season.
  • 3
    Divide mixture into 18 equal portions. Line two oven trays with baking paper. Mark two 13cm rounds on paper; turn paper over. Spread cauliflower portions in rounds on trays; bake for 8 minutes. Carefully turn tortillas over using a spatula; bake for a further 8 minutes or until browned around the edges. Repeat with remaining cauliflower mixture to make 18 tortillas in total.
  • 4
    Transfer pork to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Season to taste. Stir half the sauce back into the pork.
  • 5
    Serve pork in cauliflower tortillas topped with remaining sauce, avocado, radish, red onion, grape tomatoes and coriander. Dollop with combined sour cream and remaining chilli.


You can cook the pulled pork up to a day ahead; reheat in the pan juices before serving. Or save prep time and make a double batch of pulled pork for another meal. Freeze in an airtight container for up to 3 months.

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