The recipe for this amazing processed bread / flour or rice, roti or grains wrap replacement is a combination of this cauliflower wrap and this flatbread and serves dually as a roti for curries or as a wrap for stir-fry fillings or any filling combination you desire.
The psyllium husk combined with the steamed cauliflower forms an amazingly pliable dough that rolls out effortlessly into a round roti, or any-shaped wrap. Slow dry-roasted on a griddle pan or non-stick frying pan on the stove top, these freeze well wrapped in aluminium foil and may be heated up in a frying pan or oven, foil-wrapped to return the moisture and it’s just-cooked freshness as required.
A relatively easy to make wrap,this is one that you will be guaranteed to make often or make up a batch and freeze for making meal times interestingly low carb!
Approximately 1kg cauliflower florets (steamed and water squeezed out in a clean kitchen towel)
5-6 tblsp psyllium husk
2 large room-temperature eggs
1/2 to 1 tsp Himalayan or Sea salt
Almond flour or coconut flour for dusting and aiding the rolling process
- Add the cauliflower florets to a steamer or steam on the stove-top until tender
- Transfer the cauliflower to a food processor and puree until a soft mash consistency. Spoon the cauliflower into a clean kitchen towel, and wring out the excess water. Allow to stand for about 10 minutes and wring out again. Steamed cauliflower releases loads of water and you will want to remove as much liquid as possible to aid the dough formation.
- Return the cauliflower to the food processor, add in the psyillium husk, eggs and salt and pulse until the ingredients are well mixed. Let this stand for about 5-10 minutes to allow the psyllium husk to swell and bind the ingredients. Turn out the dough on a plate or work surface and divide the dough into 7 or 8 balls
- I used coconut flour to dust the worktop surface and rolling pin and first patted the dough ball down into a larger round shaped and rolled out the roti / wrap. You will notice that the dough may come apart when rolled or develop “stretches”. If this occurs, ball up again and re-roll.
- Dry fry / roast these on a non-stick frying pan or a griddle pan on the stove top. I used an electric grill and this worked perfectly. Cook on low heat and when the underside is cooked, flip over and cook the other side.
- Serve as desired. To store, wrap individually in aluminium foil, and freeze. Heat in an oven, preheated at 170 degrees celcius, still foil-wrapped, remove and eat!