Dear Cauliflower Wraps… you smell.
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, these grain-free cauliflower wraps are 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 and it eventually became these cauliflower wraps. I found that using extra egg in the dough created a pliable mixture which held together even when spread thinly on a baking sheet, even without cheese.
The key here is “ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbles. Then, steaming the crumbles softens them to create a tender wrap. Since I don’t use a microwave, I do this on the stove. However, if you choose to do this step in a microwave, it takes 7 minutes partially covered to cook in the microwave (according to numerous cauliflower pizza crust recipes). Next, squeeze out the excess moisture from the crumbles in a kitchen towel. It will significantly reduce in volume, but that is what we want!
These cauliflower 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!
- Curry Wraps:
- ½ head cauliflower, cut into florets
- 2 eggs
- ½ tsp. curry powder
- ¼ tsp. salt
- Garlic Herb Wraps:
- Substitute 1 minced garlic clove and ¾ tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder
- 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 ¼ 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.
Hi. While boiling and then draining the cauliflower crumbs,aren’t we wasting the nutrients? Can just steaming the florets and then pulsing in the food processor work?
There is some inevitable nutrient loss when cooking veggies — the important thing is that we eat a variety of veggies. I’m not sure how steaming compares to boiling. Here’s further info: https://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/
Is your oven temp in Fahrenheit or Celsius?
They make raw, air dried cauliflower powder (WITHOUT added paleo or rice flours). This will skip the steam and straining step.
How much cauliflower flour did you use? Thanks!
Can you provide where I can buy this?
Cauliflower–in the same family as broccoli, cabbage, mustard green, Brussels sprout, bok choy, kale, kohlrabi, radish, rutabaga, and turnip–is, like its other relatives, a goitrogenous vegetable. This means that eaten raw, these vegetables slow or retard thyroid function. The goitrogenous compounds in these vegetables are deactivated ONLY by cooking. Because of this, I don’t worry about losing some of the nutrients in the water used for boiling or steaming, and I happily throw out the water.
All vegetables contain some compound to discourage insects and animals from eating them. Otherwise, they would have no natural defenses and would be eaten quickly. That’s why it’s important to prepare them properly.
If you use a juicer there’s no need to steam and squeeze. The pulp from the juicer will work without those additional steps.
I am a stickler about not throwing out the vegetable water. just collect it in a jar, keep it in the refrigerator, and at the end of the week make soup or put it in other recipes. microwaves are extremely unhealthy.
A little trick I learned years ago is if you cook your cauliflower with a stalk of celery in the water it will eliminate the smell. Just throw celery away or compost it after. I am definitely trying these warps
Or a Bay leaf
Can we substitute eggs with something else?
Wondering about the eggs also, since we are sensitive to them. Do you think gelatin eggs might work?
No, this recipe needs real eggs.
I am trying thi recipe. I love all veg.
Is your oven temp in Fahrenheit or Celsius?
375* C might result in cinders…
I tried these last night! Success!
So nice to have a success in the ongoing labors of eating REAL food! Grain free has been a challenge. But the benefits to my health and digestion are well worth it!
If buying frozen cauliflower rice, what is the ratio for this recipe? 1/2 cup, 1 cup??
Thank you
Thanks for the wonderful post. well explained. i tried this recipe. Thank you
Do you think just using the egg whites would be okay?
Dear Lauren,
I recently found a Vegan Cauliflower Blend Baking Mix under the Volupta brand.
How would I alter this recipe? Thank you in advance,
mighty fine recipe. Sooo challenging to find pure foods. Love eating chemically free… look forward to find more recipes to try too thank you