Cauliwraps Recipe
- 1 pound cauliflower, cut into big chunks
- 4 eggs
- 1/4 cup psyllium husks
- 1/4 teaspoon salt
- 1 tablespoon coconut flour, or as needed
- Place cauliflower in a pot and cover halfway with water; bring to a boil and cook until completely mushy, 15 to 20 minutes. Mash cauliflower with a hand blender or potato masher until the consistency of mashed potatoes.
- Mix eggs, psyllium husks, and salt into mashed cauliflower until smooth and fully incorporated. Let mixture sit for 20 minutes.
- Separate mixture into balls smaller than tennis balls and larger than golf balls. The dough will be sticky. Roll each ball on a work surface coated in coconut flour until wraps are thin.
- Heat a large skillet over medium heat. Place wraps in the hot skillet and cook until crisp and lightly browned, 2 to 3 minutes per side. Cool wraps on a wire rack.
