20 Jun Carb-free Cauli-wraps
Cauli-wraps are another superb “fake carb” for which we owe thanks to the cauliflower. They won’t keep as long as a standard tortilla so you’ll want to freeze them and defrost as needed.
Steam or boil the cauliflower until it is completely mushy.
Drain of ALL excess moisture then, using a stick blender or food processor, puree the cauliflower until smooth.
Add the husks, eggs and salt and blend again. It is VITALLY important to use a blender for this as it guarantees the maximum effect of the psyllium husk which is the gluten-like binding agent.
Leave it to stand for no less than 15 minutes to thicken into dough.
Break the dough into six balls and roll each one out into a tortilla shape. Use coconut flour for dusting.
In a heavy based pan, dry fry each tortilla on a medium heat until nicely coloured on the outside and cooked in the middle. You could also bake them in the oven but the edges do tend to dry out.
Ingredients
Directions
Steam or boil the cauliflower until it is completely mushy.
Drain of ALL excess moisture then, using a stick blender or food processor, puree the cauliflower until smooth.
Add the husks, eggs and salt and blend again. It is VITALLY important to use a blender for this as it guarantees the maximum effect of the psyllium husk which is the gluten-like binding agent.
Leave it to stand for no less than 15 minutes to thicken into dough.
Break the dough into six balls and roll each one out into a tortilla shape. Use coconut flour for dusting.
In a heavy based pan, dry fry each tortilla on a medium heat until nicely coloured on the outside and cooked in the middle. You could also bake them in the oven but the edges do tend to dry out.