Yah for Cauliflower wraps a.k.a. Cauli-tillas!!!

Oh Glorious Cauliflower…what versatility you have!

The cauliflower is truly a glorious vegetable to those on LCHF.  Who knew the versatility in the dishes it allows you to have!

Besides the known steamed cauliflower with the famous white or cheese sauce and it’s use in vegetable bakes, it is amazing in making an alternative to rice aka “cauli-rice” and also my latest find, wraps/tortillas!

 

Yah, for Cauli-tilla’s!!!

Ingredients:

• 500g Cauliflower
• 4 TBSP psyllium husks
• 2 eggs (large)
• 1/4 tsp salt
• almond flour or coconut flour (used for dusting)

How to make?

1. Cook the cauliflower until it’s completely mushable, I prefer to steam the cauliflower, but you can also boil it.
2. Then place on a clean tea towel, for it to absorb any moisture.  Leave it on the towel for about 10minutes.
3. Using a food processor or stick blender, puree the cauliflower until smooth.
4. Add the p/husks, eggs and salt and mix well in the processor/blender.  Leave to stand for  15 minutes, until it thickens.
   Note, do not use eggs larger than large, since it adds too much moisture to the recipe.  Also if you double the recipe, then try with 3 eggs first, if thats not enough to bind, then add the 4th, but I find 3 is enough.
5. Break the mixture into 6 separate size balls. Now use the “flour” for dusting and try to roll each ball out as thin as possible.  You will find, it’s not easy to roll out flat, like a pancake, since the mixture is too moist & will stick to the surface, but a flatten version like below is easy – I use the base of my hand to do this!  I flatten it then further, when in the frying pan, with a spatula or my hand.
   

   Rolled out Cauli-tillas

6. Dry fry each tortilla in a frying pan.  Note, that you need to cook it at a low heat, so as not to burn it, and it takes a few minutes to cook each side.  It should not be so pliable as below when you turn it – below, shows that it’s not yet ready to be turned.  When ready, you will find the bottom firm-ish, and easy to turn (similar to a pancake, when it’s ready to be turned).
   

   Dry Frying Cauli-tillas, not ready to turn yet

7. And voila, it’s ready….
   

   finished cauli-tilla

8. It can be frozen.  When freezing, wrap in individual layers via either cling wrap or tinfoil.  I find, this is best to make ahead and freeze.  Defrost when needed and warm up in the oven in tinfoil for 5-10minutes in a preheated oven of 170 degrees celsius.  Note, I wrap them in tinfoil when heating up in the oven, to retain the moisture in the cauli-tilla!

   Enjoy! Use as an alternative to a wrap or tortilla, they are just, if not more delicious.