📝 About This Recipe
Experience the vibrant flavors of a classic Mexican breakfast without the carb-heavy corn tortilla. This keto-friendly rendition features a golden, pan-fried cauliflower and parmesan 'tortilla' that provides a sturdy, savory base for perfectly fried eggs. Smothered in a smoky, homemade ranchero sauce and topped with creamy avocado, it’s a protein-packed morning feast that doesn't compromise on authenticity or taste.
🥗 Ingredients
For the Cauliflower Tortillas
- 4 cups Cauliflower rice (fresh or frozen and thawed)
- 2 Egg (large, lightly beaten)
- 1/2 cup Parmesan cheese (finely grated)
- 2 tablespoons Avocado oil (for pan-frying)
For the Ranchero Sauce
- 1 can (14.5 oz) Diced tomatoes (fire-roasted preferred)
- 1 Jalapeño (seeded and finely diced)
- 1/4 cup Onion (finely minced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Cumin (ground)
- 1/4 teaspoon Smoked paprika
The Eggs and Assembly
- 8 Eggs (large, for frying)
- 1 tablespoon Butter (for frying eggs)
- 1 Avocado (sliced)
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 2 Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Start by preparing the cauliflower. If using fresh cauliflower rice, steam it for 5 minutes. If using frozen, thaw it completely. Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as humanly possible; this is the secret to a crispy tortilla.
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2
In a medium bowl, combine the dried cauliflower, 2 beaten eggs, and grated parmesan cheese. Mix until a dough-like consistency forms.
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3
Divide the cauliflower mixture into 8 equal balls. Press them down onto parchment paper into thin circles about 5 inches in diameter.
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4
Bake the cauliflower rounds in a preheated oven at 400°F (200°C) for 15 minutes, flipping halfway through, until they are set and lightly golden.
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5
While the tortillas bake, make the sauce. Sauté the onion and jalapeño in a small saucepan with a drizzle of oil over medium heat until softened, about 4 minutes.
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6
Add the minced garlic, cumin, and smoked paprika to the pan. Cook for 1 minute until fragrant.
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7
Stir in the diced tomatoes. Simmer the sauce on low heat for 10-12 minutes until thickened. Season with salt and pepper to taste.
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8
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium-high heat. Fry the pre-baked cauliflower tortillas for 2-3 minutes per side until they become deeply golden and crispy. Set aside on a warm plate.
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9
In the same skillet (wipe it out if needed), melt the butter. Crack the eggs into the pan, cooking them sunny-side up or over-easy until the whites are set but the yolks remain runny.
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10
To assemble, place two crispy cauliflower tortillas on each plate. Top each tortilla with a fried egg.
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11
Generously spoon the warm ranchero sauce over the eggs, leaving the yolk partially visible for a beautiful presentation.
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12
Garnish with sliced avocado, crumbled queso fresco, sliced radishes, and a shower of fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
The most important step is squeezing the moisture out of the cauliflower; if it's wet, the tortillas will be mushy. Use a very fine grater for the parmesan to ensure it acts as an effective binding agent. If you prefer a smooth sauce, pulse the ranchero mixture in a blender before simmering. For extra heat, leave the seeds in the jalapeño or add a dash of hot sauce to the finished dish. Ensure your skillet is truly hot before frying the tortillas to get that signature 'fried' crunch.
🍽️ Serving Suggestions
Pair with a cup of keto-friendly bulletproof coffee or a sparkling hibiscus iced tea. Serve alongside a side of sautéed kale or spinach for extra greens. Add a dollop of full-fat sour cream or Greek yogurt to balance the spice. For a larger brunch, serve with a side of crispy bacon or Mexican chorizo. Provide extra lime wedges on the side for a bright, acidic finish.