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.