Eating vegetables can make you creative and this is certainly a creative way to eat cauliflower. Although these can be used as wraps, they are not really strong enough to be eaten with your hands, so knife and fork people! We sometimes use them as flat bread and just serve them open, slather the top with veggies or salad (and chicken for the Chief Taster). Delicious and filling and a great way to eat healthy too!
They freeze well too, so you can make up a batch in advance. My word of advice is that you really do need to get the moisture out of the cooked cauliflower. I put it through a sieve and then used kitchen towel to get more moisture out. A nut bag would be good to have but I didn't have one, so used some coffee filters instead. I cannot believe how much water came out of a bowl of cooked cauliflower that looked dry to the eye...a hard squeeze and it was like a mini waterfall!
More Low Carb Wraps
This post may contain affiliate links. Please read my disclosure policy for more information.
Cauliflower Wraps
Ingredients
- 1 head cauliflower about 4 cups of riced cauliflower
- 2 medium eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon 9g psyllium husk powder
Instructions
- Preheat the oven to 190C/375F degrees.
- Place the cauliflower in a food processor and pulse until finely chopped.
- Put the cauliflower in a saucepan and add 1 cup of water. Cover and cook for about 10 minutes.
- Place in a sieve and press down to get rid of the water.
- Get rid of the excess water by either placing the cauliflower in a nut bag/strong kitchen roll/coffee filter and squeeze until more water comes out (it will!).
- Place the cauliflower in a bowl, add the eggs and seasoning and mix well.
- Line a baking tray with parchment paper (it HAS to be parchment paper).
- Spread the mixture on the parchment paper in large circles and smooth out the mixture.
- Bake for 10 minutes, then take out and gently flip over the wraps. Cook for another 10 minutes.
- Cool slightly then, place in frying pan (no oil) to add a golden colour.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Laura
You are a genius and such a wonderful cook. This sounds amazing & I have a head. Oh man! Take care...
Angela Coleby
Thank you.
Kat Rogers
Hello AGAIN~
THIS Isn't Considered Stalking, Is It? More like I've become A Divalicious Groupie! One page of my Tablet Screen Is Covered With Your Cute Little ?Icons!
Anyway, do you think that steaming the vegetables (using one of those metal steaming baskets) would keep the veggies from getting so wet, as well as helping to retain more of the nutrients... I'd read about that.
I hope my grocery store has organic cauliflower this week! If not, I'm having the broccoli & blue cheese stromboli! OR Maybe BOTH!!
Angela Coleby
HAHA! Your messages make me smile, so keep them coming! You could steam the veggies but my cauliflower tip to remove the water is to bake the grated cauliflower. The oven dries it out nicely!
Joanna
Now, why didn't I think of this?!?!?! I make pizza crust this way, why can't I make a taco shell or any other shell??? Ddeerrrp! 😉 Thanks!!!
Divalicious
I also love pizza crust or "breadsticks" with cauliflower too! One of my friends has made these wraps and added some chia seeds and a dash of flaxseed which really seems to help them be more pliable. Eat and enjoy! They can become addictive!
Joanna
That's okay, they're healthy! 🙂
Lisa
You know, I've seen these before from time to time but never really entertained the idea. These seriously look so good. I think I need to try this! I love cauliflower anyway, but I can't seem to find any tortillas in the stores that aren't laden with chemicals. Thanks for the inspiration!
Divalicious
Thanks for popping by Lisa and hope you enjoy them!
Divalicious
Thanks! Hope you enjoy them and thanks for popping by!
Divalicious
Thanks for stopping by...oooh, now I fancy some falafel!
Divalicious
Thanks for stopping by! I love cauliflower too! Just so versatile and beats boiling it into a mush!