This recipe was shared with me by a health-conscious African missionary who uses these wraps as a substitute for pasta/bread in his meals. There are the most healthy, delicious wraps you will ever taste! Use as tortillas or as a pasta/bread substitute in any meal. Fill with stew, meat, taco fillings, whatever is for dinner/lunch that would normally be served over/with pasta or bread.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
20 mins
total:
55 mins
Servings:
10
Yield:
10 wraps
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cauliflower in a pot and cover halfway with water; bring to a boil and cook until completely mushy, 15 to 20 minutes. Mash cauliflower with a hand blender or potato masher until the consistency of mashed potatoes.

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  • Mix eggs, psyllium husks, and salt into mashed cauliflower until smooth and fully incorporated. Let mixture sit for 20 minutes.

  • Separate mixture into balls smaller than tennis balls and larger than golf balls. The dough will be sticky. Roll each ball on a work surface coated in coconut flour until wraps are thin.

  • Heat a large skillet over medium heat. Place wraps in the hot skillet and cook until crisp and lightly browned, 2 to 3 minutes per side. Cool wraps on a wire rack.

Cook's Notes:

If consistency of dough is too runny, add an extra tablespoon physillum husk or omit one egg from batter.

Pack cauliwraps into plastic bag with parchment paper in between every two wraps and place in freezer. Wraps keep very well!

Nutrition Facts

58 calories; protein 3.4g 7% DV; carbohydrates 7.9g 3% DV; fat 2g 3% DV; cholesterol 74.4mg 25% DV; sodium 104.5mg 4% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
09/09/2016
I was delighted to find this recipe and anxious to try it. Unfortunately something is not right with it. I followed the directions exactly and it came out VERY soft and sticky. Even after adding a lot of coconut flour I added arrowroot and tapioca starch. It was too late to delete an egg and I didn't want to waste an entire cauliflower. It was like 'rolling' out tapioca pudding and it certainly did not fry up crispy but soft and tender. It tasted great and we ate the pieces. I am going to try again and next time will drain the cauliflower very well and omit an egg. Dry frying did not work very well nor did adding oil. Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/08/2016
I was delighted to find this recipe and anxious to try it. Unfortunately something is not right with it. I followed the directions exactly and it came out VERY soft and sticky. Even after adding a lot of coconut flour I added arrowroot and tapioca starch. It was too late to delete an egg and I didn't want to waste an entire cauliflower. It was like 'rolling' out tapioca pudding and it certainly did not fry up crispy but soft and tender. It tasted great and we ate the pieces. I am going to try again and next time will drain the cauliflower very well and omit an egg. Dry frying did not work very well nor did adding oil. Read More
(2)
Rating: 5 stars
09/15/2020
I made this recipe, but only made half due to having poor experiences with other cauli wrap recipes. I baked it rather than pan frying it, so I was able to eliminate the need for flour. I spread the whole batter out on a parchment paper covered cookie sheet and baked it in a 400° oven for 7 minutes, rotating the pan at 3 and 1/2 minutes. I found these wraps to be nice and flexible and I think this recipe is very amenable to seasoning different ways to get different flavors. I will definitely use this recipe again. Read More
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