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.