• Mindful Carbing

Protein Rich Cauliflower Paneer Tortilla

Easy Roti / Tortilla / flatbread made just with cauliflower and paneer

This cauliflower-paneer roti is made primarily with cauliflower and paneer. We add some psyllium husk to aid with binding. Add some salt, pepper and cilantro and you have an amazing tortilla to accompany your veggie. Do give this a try!


Nutritional Information of Key Ingredients (WW points: 4 SP per tortilla)

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients


Recipe yields - 5 Tortillas

Prep Time: 5 mins Cook Time: 12 - 15 mins


  • Cauliflower - 400 gms, finely grated

  • Paneer - 200 gms, finely grated or mashed

  • Psyllium husk - 1 tbsp

  • Green chilli - to taste, finely chopped

  • Fresh chopped coriander leaves - handful (Optional)

  • Salt to taste

  • Ghee for cooking (Optional)

Method of Preparation

  • Boil water and add salt

  • Add the grated cauliflower and cook for 1 minute

  • Strain the mixture and squeeze out additional water. Keep the cauliflower in the bowl

  • Add the remaining ingredients and knead to form a dough

  • Make 5 equal portions of the dough

  • On a piece of parchment paper, flatten the dough with your fingers to form tortilla's/roti

  • To cook the roti, heat up your cast iron (or non-stick) pan over medium-high heat. Flip over the roti on the hot pan and peel off the parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side. Add ghee if needed

  • Repeat the same process for the other flatbreads

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