Cauliflower Wraps

Gluten-free | Dairy-free | Sugar-free 

Makes 6

Why it's delicious 

If you are considering making tacos or want something that you can use as a bread substitute to wrap vegetables and meat, then these great wraps made from cauliflower are a winner! 

Helpful hints + tips

You will need a food processor and a microwave for this recipe!

Ingredients

• 1 small cauliflower, cut into florets
• 2 eggs,  whites and yolks separated 
• 1 tsp cumin seeds, lightly toasted in a dry pan
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp Himalayan salt
• 1 tsp freshly ground black pepper

Method

1. Preheat the oven to bake at 185C (360F) and line a large baking tray with nonstick baking paper.
2. Place the cauliflower florets into the bowl of a food processor and process until the cauliflower resembles small grains of rice. Using a spatula, remove the cauliflower from the processor, place it into a microwaveable bowl and heat, uncovered, on high in the microwave for 2 ½ minutes. 
3. Stir the cauliflower once it’s heated and place the mixture into a large, clean tea towel. Draw the tea towel edges together and twist the tea towel and cauliflower mixture, extracting as much liquid as possible. If you have an extra person in the house, ask them to hold one end while you hold the other and twist the tea towel in opposite directions to really squeeze and extract the liquid.  
4. Place the cauliflower back into the bowl and add the cumin seeds, cumin powder, coriander powder and cinnamon powder and stir to combine well. Add ½ the egg yolk and all egg whites, along with the salt and black pepper. Mix well to ensure all the flavours are evenly distributed. The mixture should be very sticky and hold together when pressed with a spoon. If it looks crumbly and dry, add an additional egg yolk and mix through. 
5. Evenly divide the mixture into 6 well-spaced blobs on the baking tray, and using a tablespoon, flatten into thin rounds. Place the tray into the middle of the oven and bake for 10 minutes. 
6. Remove the tray from the oven, carefully flip the rounds, and then pop the tray back into the oven for a further 5 minutes. Allow the rounds to cool slightly on the tray before popping them into a medium to hot dry frying pan for a couple of minutes each to crisp up and brown. 
7. Cool on a wire rack before using.