I’ve tried several different cauliflower recipes, some of which worked ok, and some of which were a complete flop. The best one I had found required steaming and then straining the cauliflower. I didn’t like the extra steps! I set out to recreate a cauliflower wrap recipe that was simple and fast. Since I make them at least once a week for soft taco and fajita meals, I’ve had lots of opportunities to tweak the recipe. I think I’ve found the perfect combination of ingredients this time! You will need:
1 head of cauliflower (small-medium)
1/8 cup palm shortening
1/2- 1 tsp ea chili powder and real salt
Parchment paper- don’t skip this; it’s important!
*Preheat oven to 325*.
1. “Rice” the cauliflower in a blender. You can accomplish this by chopping all the heads off and placing them in the blender, all together if you have a high-powered one, and lesser amounts at a time if not. I use the tamper to smash it down in my Vitamix as I blend so that it gets “riced” evenly. When you are done, it will resemble white rice.
2. Place the riced cauliflower in a bowl and add the remaining ingredients, mixing together well until a batter forms.
3. Using a large spoon, scoop the batter, one scoop at a time, onto a parchment paper-lined baking sheet. As you scoop, smooth the batter into a round shape, spreading it evenly so that there are no holes in the wrap. You don’t want to spread it too thin or it will burn and then fall apart when you eat it, and if you leave it too thick, it won’t bake well. Somewhere between the thickness of a corn tortilla and a flour tortilla is just right.
4. Once you have all of your wraps spread out on the parchment-lined baking sheets (it will take two sheets, as the recipe makes about 8 small wraps), place in the oven and bake for about 15-20 minutes. The edges will start to crisp a bit, as well as any thin spots in the wraps. That’s ok, as long as those parts aren’t too thin, otherwise they will burn while you’re waiting on the thicker parts to finish baking.
5. Once the centers of the wraps are done, they should peel off the parchment paper easily. If they begin to fall apart when you try to remove them, they aren’t quite done yet and need to go back in for a few more minutes.
My family loves these and no one has complained once about missing tortillas! I load them up with some sort of meat- (I’ve used ground taco meat, as well as seasoned brisket, chicken and pork), guacamole, diced tomatoes and other veggies, sour cream, sauerkraut… with all that flavor, you hardly notice that you’re not eating a real tortilla!