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Keto Cauliflower Wraps filled with mince on a cutting board
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5 from 4 votes!

Keto Cauliflower Wraps/Tortillas

Get your bread fix with our Keto Cauliflower Wraps. Easy to make & so tasty, use as tortillas or dip in a curry. Low carb, gluten-free & paleo friendly.
Prep Time20 mins
Cook Time8 mins
Total Time50 mins
Course: Breads
Cuisine: Australian Keto, Greek
Diet: Gluten Free
Recipe Category: Low Carb
Servings: 8 serves (8 Tortillas)
Calories: 127kcal
Author: Megan Ellam

Ingredients

  • 500 g cauliflower florets
  • 45 g olive oil
  • 45 g apple cider vinegar
  • 2 eggs
  • 5 tbsp psyllium husk
  • 30 g butter
  • 1/2 tsp cumin
  • Himalayan pink salt and pepper to taste
  • coconut flour for dusting

Instructions

CONVENTIONAL METHOD

  • Place cauliflower florets, oil and apple cider vinegar into food processor and pulse until cauliflower is finely riced.
  • Place mixture into a large pyrex bowl. Add butter, cumin, salt and pepper and microwave on high for 6 minutes or until you have a soft "rice."
  • Remove cauliflower squeeze through muslin, to remove excess moisture. Add back to food processor.
  • Add psyllium and eggs and blend for 30 seconds medium high speed. Scrape bowl and repeat.
  • Remove dough and rest for 15 minutes then follow instructions from CONSTRUCTION METHOD.

THERMOMIX® METHOD

  • Place cauliflower florets, oil and apple cider vinegar into the mixer; chop 3 sec/speed 6. Cook 11 min/steaming temp/ reverse/stir/MC off/basket on top (or splatter guard).
  • Add butter, cumin, salt and pepper and mix 4 sec/speed 5. Scrape down sides of mixing bowl.
  • Cook 6 min/steam temp/MC off/basket on top/stir.
  • Remove cauliflower squeeze through muslin, to remove excess moisture. Add back to mixing bowl and blend 10 sec/speed 7.
  • Add psyllium husk and eggs. Blend 10 sec/speed 7. Scrape sides of the bowl and repeat 20 sec/speed 7. Transfer dough onto a silicone mat. Rest for 15 minutes.

CONSTRUCTION AND COOKING

  • Break into 8 even-sized balls (approximately 60g each)
  • Place one ball of dough onto lightly coconut floured silicone mat. Cover with baking paper or cling film and roll into large rounds.
  • Cook in a dry pan, preferably cast iron, over medium heat, until lightly golden each side. OR cook in the roti maker as per the video

Video

Notes

STORAGE
Store in the fridge for up to 3 days or freeze in ziplock bag.

Nutrition

Serving: 1serve (1 tortilla) | Calories: 127kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 61mg | Potassium: 202mg | Fiber: 5g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 30.1mg | Calcium: 39mg | Iron: 0.7mg | Net Carbs: 3g