Cauliflower Wraps

Cauliflower Wraps

Makes 1 serving | Calories: 184 | 19g protein, 5g fat, 16g carbs


  • 1/2 head cauliflower, cut into florets
  • 1 large eggs + 2 egg whites
  • Pinch of salt
  • 1 minced garlic clove
  • 3/4 tsp. dried herbs (basil, oregano, thyme combo)


  1. Preheat the oven to 375 and line two baking sheets with parchment paper.
  2. In a food processor, pulse the cauliflower florets until they form a crumb-like texture.
  3. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
  4. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower.
  5. In a bowl, thoroughly mix together (or blend) the cauliflower, the eggs, garlic and dried herbs.
  6. Use a spoon to make 2 small circles with the batter. Make sure there are no bumps or bubbles in the batter, but they remain thin.
  7. With a spatula, press down the batter so it forms a thin, flat layer.
  8. Bake for about 17 minutes until dry (but not burnt or too wet).
  9. Gently remove to a wire rack to cool so the bottom does not become soggy.
  10. Eat within a few hours after cooling.


Add ingredients such as protein (meat or fish) with veggies and homemade sauce/dressing/salsa!

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