Ingredients500g cauliflower, broken into florets
4 Tbsp psyllium husks 2 eggs ¼ tsp salt coconut flour to dust |
MethodRemove 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.
* The wraps can be frozen between wax paper and defrosted at room temperature as needed.
