Cauliflower Wraps

• Produce

  • 1/2 head Cauliflower

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Curry powder
  • 1/4 tsp Salt

• Other

  • Substitute 1 minced garlic clove and ¾ tsp. dried herbs (basil, oregano, thyme or a combo for the curry powder

Found on empoweredsustenance.com

Description

Ingredients

• 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

Directions

• 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.