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cauliflower wrap

Cauliflower Wraps

Course: Lunch
Cuisine: Low Carb
Keyword: Low carb cauliflower recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 wraps
Calories: 51kcal
Author: Angela Coleby
Low carb wraps made with cauliflower are a great lunch or use as a small pizza base.
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  • 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


  • 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!


Makes 6 wraps at 3g net carbs each
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1wrap | Calories: 51kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Fiber: 3g