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Cauli Wraps (Tortillas)

Servings:           6 wraps
Total Time:        30 mins
Cooking Time:  2-3 min

Download this Recipe (.pdf)

Ingredients

500g cauliflower, broken into florets

4 Tbsp psyllium husks
2 eggs
¼ tsp salt

coconut flour to dust

Method

Remove all leaves from the cauliflower and break into florets.
Place in a saucepan, cover with cold water and bring to a boil.
Reduce the heat and simmer for about 15 mins until mushy.
Drain well of all moisture.

Using a food processor, puree the cauliflower until smooth.
Add the psyllium husks, eggs & salt and blend well for the mixture to fully absorb the husks.
Remove from the food processor to a plate and leave to thicken for 15 mins.

Break the dough into 6 balls and using generous amounts of coconut to flour, roll gently & firmly by hand into a tortilla shape.

In a heavy-based frying pan on a medium heat, dry fry each wrap on both sides until lightly browned and cooked through.

Tips

* To obtain the best results, roll the dough out gently using short rolling actions while flipping & dusting regularly.
* The wraps can be frozen between wax paper and defrosted at room temperature as needed.
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