Exciting update! Nora Gedgaudas, author of the popular Primal Body, Primal Mind, just emailed me and said she tried this recipe and thinks “it is brilliant.” She said I could quote her on that! I’m smiling so big right now 
How do you tell the love of your life that they have a body odor problem? I have fallen head over heels for cauliflower, but the dear vegetable makes my kitchen smell like a putrefying laundry hamper.
In all honesty, this grain-free wrap is worth a smelly kitchen. Very, very worth it.
If you have a Pinterest account, chances are you have seen the Cauliflower Pizza Crust pinned to nearly everyone’s Recipes to Try board. Unfortunately for me, this recipe relies on a hearty dose of mozzarella to bind the crust together. Cheese and I (or rather, my stomach) just do not get along.
Secrets to a Dairy Free Cauliflower Wrap
I recently began experimenting with a dairy free cauliflower crust, just like Starlene at Gaps Diet Journey. I found that using extra egg in the dough created a pliable mixture which held together even when spread thinly on a baking sheet. Hearty spices and a pinch of salt created a flavor-packed grain-free wrap.
“Ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbles.
Steaming the crumbles softens them to create a tender wrap. Next, squeeze out the excess moisture from the crumbles in a kitchen towel. They will reduce in volume.
The curry wraps have a lovely golden color.
But my favorite is the garlic herb variation.
These wraps taste delicious warm from the oven, but I can’t tell you how well they store in the fridge… they’ve never lasted that long!
Cauliflower Wraps
Ingredients
- Curry Wraps:
- 1/2 head cauliflower, cut into florets
- 2 eggs
- 1/2 tsp. curry powder
- 1/4 tsp. salt
-
- Garlic Herb Wraps:
- Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
Instructions
- Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
- Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
- Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.
Notes
These delicate wraps are best served within a few hours of baking.
http://empoweredsustenance.com/cauliflower-wraps/
Cauliflower Wraps
Ingredients
- Curry Wraps:
- 1/2 head cauliflower, cut into florets
- 2 eggs
- 1/2 tsp. curry powder
- 1/4 tsp. salt
- Garlic Herb Wraps:
- Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
Instructions
- Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
- Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
- Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.
Notes
These delicate wraps are best served within a few hours of baking.
Wow! What a fantastic recipe! Loving it! I think cauliflower is so amazingly versatile! I make a cheese sauce using pureed cauliflower and a mayonnaise recipe.
I must try these!
Thank you so much for the award, again, I have just nominated ten other bloggers who I think are deserving of the award, if you would like to have a look http://glutenfreescdandveggie.blogspot.co.uk/2012/07/the-sunshine-award.html
Hey Vicky! I agree–I think cauliflower and zucchini are the two most versatile vegetables. I love cauliflower sauce, but I’ve never heard of it in mayonnaise. I would like to try that! I had a great time exploring the blogs that you nominated. I subscribed to almost all of the and I look forward to trying some new recipes I discovered on their blogs!
OMGOSH~ Lauren!!!
(I tend to be a creature of habit, especially when I find a winner!). I would like to THANK YOU ♥ xoxoxo for sharing a fabulous recipe.
These are the BEST wraps on the planet, what a genius you are! I have been eating them everyday now
I made these everyday when I first made the recipe! So glad you are enjoying these
Hi there,
Do you have a recipe for these wraps that does not include egg? I’d really like to try them, but I’m Vegan (not raw, but no animal products).
Thanks,
Julianna
Sorry, there is no egg substitute for this recipe.
What about flaxseed for egg substitute?
I am going to have to try these egg-free. I love the idea of using cauliflower in wraps.
Hi Alaine! I would be hesitant to try this without egg because, from my experience, cauliflower will not hold together with only an egg substitute as a binder. If you can have dairy, I would suggest experimenting with using cheese as a binder in addition to a flax/chia egg. The egg is a key ingredient here, so it will take experimenting to make this egg free. Good luck!
Hi Lauren,
These are amazing! Thank you for this recipe. Tortillas are the ONE thing I still haven’t mastered. I love cauliflower and love the idea of using it for a wrap. I’ll let you know when I make these. I can’t wait.
I hope you enjoy these, Amber! They do work best with lighter fillings. If you try a heavier filling, just be sure to eat it over a plate because the wraps, while pliable, are not extremely sturdy. I am sure you will create a killer recipe for tortillas, and I can’t wait to try the recipe when you do!
Hey Lauren…I made these. WOW – I’m in love. They are so awesome. I made the garlic version. Call me addicted. Thank you for this great recipe. I shared on my FB page:
http://www.facebook.com/pages/The-Tasty-Alternative/288512964505836
Hugs,
–Amber
Thanks for sharing the recipe Amber! I’m so glad you enjoyed these! I’m trying to get involved on Facebook but I was randomly blocked from my account for a month. I really appreciate how many new viewers you are bringing to my site!
Great idea! I wonder if they would hold up to heavier foods if they are made somewhat thicker. I will try it both ways this coming week and let you know.
)
This looks so nice! Thank you for sharing. I’ll be pinning!
Thanks Nicole, and thanks for hosting!
Hi Lauren,
Thank you so much for sharing these wraps at Whole Food Fridays! I can’t wait to try your recipe and I hope you will join us again at WFF!
Hugs,
Megan
Thanks Megan! I’ll be sure to link up again this Friday. Thanks so much for hosting!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!
I just checked this Monday’s link-up and saw that you featured my recipe! Thanks so much, Lea! I am so excited!
I love the look of these Cauliflower Wraps. Makes me want to run into the kitchen to try this recipe right now!
Pinned and shared on FB, will be sharing on a blog post later today.
Found you through Nourishing Treasures
Thanks for sharing this recipe, Laureen! Have a great week!
I am definitely going to have to try this! I was going to buy a cauliflower at the strore today to play with and now I regret not getting it. I’m making a special trip back tomorrow!
These were really great! Halfway through cooking I put a sheet of parchment over them and flipped them so they were really dry. So many possibilities, thanks for this!
I’m glad you enjoyed these! The parchment paper on top is a really good idea–I’ll try that next time!
If these are supposed to be really dry to work best, I wonder how they’d be doing them in the dehydrator?!?!
Thank you for stopping by our Gluten Free Fridays link up http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
Thanks again for making it a huge success! We had over 100 gluten free recipes this week 
I have pinned your recipe to our Gluten Free Fridays (recipes) board on Pinterest! And I tweeted it out!
Cindy
Hey Cindy! I’m glad it was so successful! Thanks for sharing my recipe. I’ll be back next week!
Thanks for this awesome recipe! I use egg-substitute and a little bit of semolina to bind the mixture. The results is fragile but tastes great.
Wow–I’m surprised you had luck with an egg substitute! I’m happy that it worked for you!
(webbie not up yet)
Ok, so I tried steaming cauliflower once, and it was simply putrid. I didn’t think I could do it again or get over that sulphury flavor. When I saw how flexible these looked, I decided I had to try again. First, steamed cauliflower is so much more mild than I remember! Second, these wraps are going to change life as I know it. I always grew up eating with pita bread, and some foods were really difficult to eat with out it. Every time I would think I found the new nut flour pita bread, it would just fall apart. Not in the spirit of pita bread at all, which needs to bend and hold things. And the recipe always claimed it was just like having pita again, except it never was. This is not exactly like pita, but after trying it once, I know it will do the job, maybe even better. I can spice this to match any meal! I can’t believe I might have a taco again. One suggestion: you really should try this with shish kabob. Skewer stew beef, onions, and tomatoes and grill, then just pull off and wrap. I used a curry one. SO good. You are my hero.
do you think this would work as a pizza crust as well? maybe use the whole recipe in one so its thicker, and clearly cook longer…i really want to try the cauliflower pizza crust but im so put off by the 1-2 cups of cheese it always seems to call for.
Hi Tiffany! You could give this a try for a pizza crust, but it is very delicate so I am not sure that it would work even if it was thicker. I would suggest adding an extra egg if you try it. I agree–it is too bad cauliflower crusts have so much cheese (cheese doesn’t agree with me–so sad!).I suggest my butternut squash pizza crust for a dairy free option.
Unfortunately i really cant stand the taste of squash, does the sauce and toppings cover up the taste of it? maybe ill just use a knife and fork to eat the cauliflower one if it isnt strong enough to eat the way you normally would with pizza. Ill let you know if it turns out when i try it.
I wouldn’t really recommend this to anyone who doesn’t like squash. Good luck with the cheese-less cauli crust and I look forward to hearing how it works out!
These look great! I’ve made the cauliflower pizza crust and loved it! Now I’ll have to try this wrap. Thanks! Marya
Thanks for the link to my cauliflower pizza crust – I recently wondered if this would work as a wrap and here you’ve shown us that it will! I will have to try this soon as we’re always looking for good substitutes for wraps. Thanks!
I love your cauliflower crust recipe! And I hope you enjoy these wraps!
How did you make it so perfectly round? Did you use a mold?
Nope, just patted it into shape! But I did spend a little extra time making it round for the pictures… usually I’m so eager to get it in the oven that it looks more “rustic”
Tried this tonight and was pleasantly surprised! My husband was also surprised when he came home and the house smelled like feet…
I think if I can come up with a way to deal with the smell, I will be making a lot more cauli recipes. Thanks for the idea! These were really good with some chicken, spinach, and green olives wrapped up inside. My one year old even liked it and asked for more!
So glad you enjoyed! Please tell me if you figure out a way to avoid the feet smell… my family doesn’t appreciate it, either
Whenever I cook/bake foul-smelling foods, I place on a separate flame a pot with water and cinnamon. The cinnamon scent overpowers the foul odor.
Great idea!!
What volume of steamed cauliflower does half a head of cauliflower make?
This looks like a great idea. Why did you only use one egg and one egg white? Why not just use two eggs?
These were great! Will try the curry next time!
What an awesome recipe!! Can’t wait to try it!
If anyone figure out an egg-free version please let us know…
What a genius idea! I just made those at lunchtime for tonight’s supper and I can’t wait to taste them – they look so good and aren’t flaky at all! You can already see a picture of the wraps I made on my French blog – I will definitely put your website as reference for the recipe if that’s OK by you! Looking forward to trying lots of your other recipes
Celine, your food photography is gorgeous! You are welcome to link/credit this recipe as reference. I only have a problem when folks re-write my whole recipe on their site (with or without credit). And I look forward to seeing more of your blog posts, even though I can’t read French
wow, can’t wait to try this recipe (and i lOve your blog!) : ) quick question: i bought diced cauliflower, so i’m not sure how much to use… how many grams would you suggest? *d
Loved these!! So nice to have a new wrap for dipping/holding food. (I tried really hard not to eat them all last night so i could enjoy some today:) Sometimes it’s the little things that can bring so much joy & hope. Thank you for sharing this recipe & for your blog. You are a blessing!
I’m allergic to eggs so what do you think I could use as a substitute?
@ Tammy- I know that ground flax seed mixed with warm water makes a nice gelatinous/sticky texture that some use for a replacement for eggs. You may have to play with the ratios for this recipe. Good luck!
Thanks so much, Lauren! Wow, yet another outstanding recipe that I look forward to trying. I have and love your ebook, BTW. Question: can you boil the cauliflower first and then chop in food processor or is it better to chop raw then boil? Seems it would hold better but what do I know.
Thanks much!
Yay! Glad you are enjoying the ebook. I think this would work either way–cooking the cauliflower before or after. There is more water to squeeze out if the cauliflower is chopped then boiled. I don’t know if the cauliflower would get to mushy if it was steamed first then pulsed. But fortunately the recipe is flexible and hard to mess up!
Oh how I wish these were AIP friendly. There is such a huge need for more Paleo AIP recipes!! I get all excited when I see a picture, and then read the ingredients. Please, please help us toooo!!!
Cauliflower is definitely my favorite culinary chameleon. And when paired with curry powder – even better!
Just got diagnosed with type 2 diabetes (heriditary…thanks dad,
Supposed to stay away from most breads. This sounds amazing! Are there any nutrition facts for these? Have to watch the carbs.
Thank you so much for posting! We LOVE cauliflower at our house
These looks great! I have lost 50 pounds on the 4 Hour Body Diet, similar to Paleo, and these look like a fit! Always looking to expand my horizons. Thank you for the inspiration!
Wow, the nutritional breakdown is really great compared to all-grain wraps:
Nutrition Facts
Serving Size 188 g
Amount Per Serving
Calories 99Calories from Fat 41
% Daily Value*
Total Fat 4.5g7%
Saturated Fat 1.4g7%
Cholesterol 164mg55%
Sodium 105mg4%
Total Carbohydrates 8.0g3%
Dietary Fiber 3.6g14%
Sugars 3.8g
Protein 8.4g
Vitamin A 5% • Vitamin C 111%
Calcium 5% • Iron 8%
Nutrition Grade A
* Based on a 2000 calorie diet
Whole wheat wrap
Nutrition Facts
Serving Size: 1 serving ( g)
Amount Per Serving % Daily Values
Calories 167 Calories from Fat 45
Total Fat 5.0g 8%
Sodium 329mg 14%
Total Carbohydrates 27.0g 9%
Dietary Fiber 3.4g 14%
Sugars 0.6g
Protein 5.0g
I love the new photos Lauren! Wow, they look good!
Great idea for wraps! My experimenting with cauliflower cheesy crusts has so often turned out soggy. Having a cheese free cauliflower base for wrapping is so exciting to me! Thanks for sharing!
Thanks for such a creative recipe. Mine came out tasting much more “eggy” than I thought they would be. A little like an open faced omelet. Did I make them right? I sprinkled with a little Parmesan cheese to get my picky toddler to eat and he did. Thanks!
I had to pop in and give you a huge THANK YOU! Tacos has been a favorite family meal for us, pre-gaps. And tonight, for the first time in at least three months, we had tacos! And my kids ate them in the wraps, even my picky eater! Yay, I am thrilled!
I wonder if these would freeze well. Would be great for lunches.
did you try freezing these? if it works that would be a lifesaver!
No, I haven’t tried freezing them. But I’ll try that when I make a new batch!
Trying your recipe for the first time & I’m curious how much a “1/2 head” of cauliflower is? Would that be 3 cups raw, riced cauliflower? Thanks in advance.
OMG – this is such a fantastic idea! Thank you so much for coming up with it – going to buy some cauliflowers and try it. Gonna make the curry one
Would this work eith a flax egg????
I tried this recipe tonight and they baked into the parchment paper. I cant figure out why and how to get them off.
Did that to me too. Also as thin as I made them they were not done in the middle. Plus they only tasted like cooked scrambled eggs so maybe only good with things like bacon and avocado. I was disappointed because it was more than a little work. A lot of cleanup.
yay! thank you for this!!! i love the concept of the cauli pizza crust, but wanted to avoid all that cheese. this is a great alternative. thank you
have you done this by microwaving the cauliflower rice? it seems like it would be a little easier b/c you don’t have to add water so you wouldn’t have to drain it…or at least not nearly as much.
MUST make this marvel for the Cinco de Mayo as a tostada base!!!…Question…could I possibly use frozen cauliflower florets?….It is ALL they have at my corner épicerie at this moment in France!…Thank you so much for this wonderful Paleo SOLUTION to my Tex-Mex NEEDS!
Hi there,
I’ve made the garlic herb wraps twice, it’s wonderful. All I can think to put on them is to melt cheddar and green onions. Do you have some light filling suggestions? Thanks
I followed the directions exactly, but mine came out pretty eggy. The flavor itself was good, but not as a sandwich wrap. not sure what happened, yours look different and not so spongy!
Great post. I’m a raw vegan chef and use cauliflower to make “rice” like dishes..and actually am currently working on a cauliflower wrap or pizza crust that is raw vegan. I just wanted to compliment you on a great post!
I LOVE these wraps!!! I have made them quite a few times since discovering your recipe. Recently, I tried saving the wraps in the fridge to enjoy another day. It worked (i did have to warm them up though)!!! They tasted just as great as when I ate them fresh!
~rosie
Hi,
This is an incredible post. I’ve been wanting to try it out for a while, but I see you’ve never answered someone else’s comment about the riced cauliflower measured into cups. I live in China where vegetables grow absurdly large in comparison to the US. Hoping you can update the measurements.
Thanks again
I doubled this recipe, but only used 2 whole eggs, 2 egg whites. Wraps were still great but lower in fat and calories!! Great recipe thx.
Forgot to say , didn’t taste as eggy and made 5 big serves. I used a whole head and added a bit of extra water, above recipe amount, to steam off. I really squeezed them in the tea towel though, to dry them out.
Would b nice too with some cheese added if not counting calories!!