Gluten free tortillas usually don’t wow me. In fact, I tend to avoid them all together. I will, on occasion, have a corn tortilla, but the taste isn’t there for me. It’s almost not worth wasting the calories. So when I saw recipes on Pinterest that were using cauliflower, eggs, and cheese to make crusts and wraps – I wanted to give cauliflower a try. This recipe doesn’t contain cheese, but I don’t think it needs it anyway!
These ‘tortillas’ are still not that fluffy, light, and distinct taste of a wheat tortilla, but I was pleasantly surprised at how well they turned out! Functional AND tasty! I used my first attempt at the wrap to make pinwheels, which I served at the first Gluten Free Support Group I hosted at my home, last month. There were 7 gluten intolerant/celiac ladies that came and we learned a lot from each other. These pinwheels were a hit!
Grain Free Cauliflower Wrap Pinwheels
Note: I’m essentially giving you the recipe for the cauliflower wraps, which I adapted from Empowered Sustenance. I’ll note what I used in the pinwheels, but the fillings are up to you! Photos will primarily show the pinwheels, not the cooking process of the wraps.
1 full medium head of cauliflower (approx 3 cups of ‘riced’ cauliflower)
2 eggs, plus 1 egg white
2 tsp Italian seasoning (or your seasonings of choice)
1 tsp sea salt
(makes approximately 2 5×7 rectangular wraps)
If you like, you may use the directions at the Empowered Sustenance blog, which claims the original cauliflower wrap recipe.
Preheat the oven to 350 degrees.
Start by washing the cauliflower in the sink, as best you can. Cut the head into florets, removing the hard parts of the stem. Next, ‘rice’ the cauliflower. There are many ways to do this, but I choose to use my hand crank Salsa Express, because I don’t have an electrical food processor and this isn’t the job of a blender (you want the pieces to still be somewhat coarse and about the size of cooked rice grains).
Once riced, the cauliflower needs to be cooked. I put mine in a metal steamer in a saucepan and steamed it for about 10 minutes on high heat and mostly covered with a lid. I’m sure you will get similar results if you boil the cauliflower and then drain it.
This part may seem weird, but you don’t want overly ‘wet’ cauliflower being mixed with the egg. So pour your cauliflower onto a large unused (aka, clean! :)) kitchen towel, twist the top of the towel and drain out any access water into the sink. I found all of the excess moisture was soaked into the towel. I think that steaming helped keep it from getting too water logged.
In a large mixing bowl, beat the eggs for about 1 minute, then add all other ingredients and mix well. Once combined, cover two baking pans with parchment paper. Separate the batter onto the two pans and then using a spatula, spread the batter into the shape that you want. In my case, I made two rectangles. Spread the batter as far as you can, making sure that there are no ‘holes’ and that you cannot actually see the parchment through the batter.
Bake for about 25 minutes, or until you can see that the edges are starting to brown slightly. Bring them out of the oven, remove the parchment paper from the hot pans, and place them where they can cool. Once they are cool enough to touch (they will still be quiet warm), place a metal rack on top of the tortilla and flip it over. You’re essentially putting the tortilla on the metal rack so that the bottom of the tortilla does not get soggy. However, when it’s warm, there is a risk of it ripping – so be careful when doing this.
Once the wraps are cooled, you can begin filling! I used gluten free mayo, deli meat (can easily substitute for veggie meat, slice mushrooms, tofu, etc), cheese slices, spring greens, and a drizzling of salad dressing. While the wrap is surprisingly pliable and easy to work with, it’s not as simple as a regular tortilla. Because of this, I rolled the pinwheels and then stuck the toothpicks BEFORE cutting (see photo of roll above). This helped to hold it all together. I also recommend using a very sharp knife, such as a ceramic knife, to cut these. It should keep them from ripping.
They are best if served immediately, but I also kept some in the fridge overnight that tasted just as well the next day! The wraps weren’t quiet as ‘crispy’, but they were still a pleasure to eat!