I’m all about minimizing the amount of grains we consume in our house.
Unless soaked, fermented or sprouted, grains are hard to digest and contain phytic acid which can affect our bodies ability to absorb vital minerals, iron, calcium, zinc.
I’ve been trying out grain free recipes for quite a while now and these wraps are definitely going to become staples.
CAULIFLOWER WRAPS
Ingredients:
1 med head of cauliflower, washed and broken into med pieces
4 pasture raised eggs
1 tsp sea salt
¼ tsp of smoked paprika
Preheat oven to 375°. Line 2 baking sheets with parchment paper or reusable silicone sheets.
Place washed cauliflower in a food processor and pulse until they have a rice like texture.
Place pulsed cauliflower in a pot with a ½ cup of water. Cover with a tight lid and cook for 8-10min over med heat. Cauliflower should be tender but still have a texture.
Meanwhile in a medium bowl, whisk together eggs, salt and paprika.
Once the cauliflower is cooked, place a strainer, lined with a clean kitchen cloth. Let sit for a couple of min to cool slightly. Then strain the cauliflower with the tea towel and remove excess liquid.
Add strained cauliflower to the eggs and mix to incorporate. It will not look like a dough. Don’t worry.
Using a large spoon, scoop out some of the mixture onto the prepared cookie sheet. You want to form the mixture into a circle and make sure that it is not too thin.
If you want larger wraps then you can fit 2 per backing sheet. If you want them smaller them 3 or 4.
Place in the preheated oven and bake for approx 17min or until set. Gently use a spatula to loosen the wrap from lined baking sheet and let cool.
These a quite pliable so you can fill them with just about anything. In this picture I used them to make fish tacos.
Enjoy!
Check out another cauliflower recipe and try the Cauliflower Rice Recipe. http://bestbodybootcamp.com/blog/2013/11/21/cauliflower-fried-rice-with-grilled-shrimp/