It's tough.
When you’re busy working but want to keep yourself on the straight and narrow, it can be hard coming up with simple swaps that can make a big difference.
So why not swap bread and wraps for a cauliflower wrap?
Ok, hear us out. We know this sounds strange, but if your tummy tends to bloat after a slice or two of bread, this might be the handiest way to cut your carbs while jazzing up the lunch box.
These no-starch, no-gluten and no-flour wraps will make a perfect replacement for bread or wraps, and don’t take hours to make either!
Cauliflower Wraps
For
2 wraps
Ingredients
- Curry Wraps:
- 1/2 head cauliflower, cut into florets
- 2 eggs
- 1/2 tsp. curry powder
- 1/4 tsp. salt
- Garlic Herb Wraps:
- Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
Instructions
- Preheat the oven to 190C and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
- Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
- Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.
Notes
These delicate wraps are best served within a few hours of baking.
Recipe via Empowered Sustenance
