Once upon a time (not too long ago) I received an email from a sweet girl named Lauren informing me about her new blog: Empowered Sustenance. Like me, Lauren has been diagnosed with IBD (Inflammatory Bowel Disease). I was thrilled to learn that Lauren followed a SCD/Paleo diet, used real food to heal and had some awesome nut-free recipes. Well, I'm am sure you've heard of Lauren by now. Her blog has rightfully become a powerful source in the grain free, holistic healing blogosphere. I am so very thankful she started blogging. I reference her blog constantly regarding the many topics she covers and recipes she shares. And speaking of recipes, I wanted to share a recipe of hers that I have been making since, well, she published the post: Cauliflower Wraps. Literally the day after her post came out I made her cauliflower wraps and I've been making them ever since. Over the months I've tried to make my own version, but it became clear that I didn't need to reinvent the wheel here. Her recipe is perfect and I love it. See below for my slight modifications to the process. I started making smaller versions of her wraps to use as "tortillas." We are big fans of taqueria night and when I can, I try to follow a grain free diet. Her wraps work absolutely perfect as little tortillas and I actually pile on the ingredients...and they do great. So my friends, take all the "OMG my kitchen smells like a garbage can now from the cauliflower" comments with a grain of salt. It's not that terrible. So go for it, and be sure to thank Lauren for this awesome recipe.
Recipe inspired by: Lauren from Empowered Sustenance
-1 head of cauliflower
-1/2 teaspoon salt
-3/4 teaspoon garlic granules
-1/2 teaspoon Mexican seasoning/spices (optional)
1. Cut the cauliflower into florets
2. Add 1/2 of the florets to a food processor and pulse until they are a crumb like texture, then pulse a little further until a fine texture is achieved. Remove the cauliflower and add it to a steamer basket. Add the remaining florets to the food processor and repeat, adding this batch now to the steamer. Add in 3/4 cup water to the pot and steam for 8 minutes.
3. After steaming, the cauliflower will be HOT, so I like to spread it out on a plate to cool.
Preheat the oven to 375 degrees
4. After it has cooled, I use my nut milk bag to squeeze out ALL the water from the cauliflower. THIS STEP WILL MAKE OR BREAK THE TORTILLAS! You must squeeze all the water out as much as your can. I've found the less moisture, the better results.
5. Add the cauliflower to a bowl. To the bowl also add in the eggs and spices. Mix well. It will look like a batter. Somewhat thick.
6. Fit some parchment paper on top of two baking pans.
7. Spoon the batter onto the parchment paper. I get about 6 out of this recipe, so three on each pan.
8. The trick is to evenly spread the batter in a circle. And as Lauren states, keep the batter compact - there should be no parchment showing through any area of the tortilla.
9. Bake for 17 minutes. After they bake, I flip mine over and give them another 2 minutes.
10. Remove from parchment and transfer to a cooling rack.
*I prefer to make these earlier in the day. I store them in the fridge and simply heat on a pan before I serve.
*I cannot offer any subs for the eggs, and I've only made these with eggs.
*The cauliflower is not overwhelming and they don't taste to "eggy" either.
Shared on: Allergy Free Alaska