These cauliflower wraps are amazing! The recipe comes from Jono Proudfoot on the Real Meal Revolution. They are naturally gluten-free, very light, taste delicious and are pretty versatile.
What you need:
1 head of cauliflower (approx 500g)
90ml psyllium husks
1/4 teaspoon of salt
2 eggs
Steam your cauliflower for about half an hour until the cauliflower is very soft.
Drain the cauliflower. You want to have as little moisture as possible. You can even dry it out in the oven at, say, 130'C for 20 minutes to remove excess if necessary.
Then, using a hand stick blender, blend the cauliflower until it is as smooth as possible. Add the salt, psyllium husks and eggs and blend again until everything is well mixed.
You need to leave it for at least 15 minutes so that they psyllium husks can absorb the moisture. They act as the binding agent which will make your dough stick together.
After 15 minutes, feel the dough. If it is still sticky, add some more psyllium husks and blend it well again. Leave it for another 15 minutes. If it is too sticky, you won't manage to roll it out.
I used a gluten-free cake flour to dust my board, but you can also use coconut flour (if you want less carbs).
Roll out the dough into round tortillas.
In a non-stick frying pan, with absolutely no oil or anything, fry your tortillas in the pan until they have gone slightly brown. Flip them over and cook on the other side.
You can use these cauliflower wraps / tortillas as a wrap or even as a pizza base.
They also freeze really well. Separate each wrap with baking paper and cover the whole lot in cling film.
