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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!

Print Cauliflower Wraps Serves: 2 wraps 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 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 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. Notes These delicate wraps are best served within a few hours of baking. 3.5.3251