Preparation time
10min
Total time
30min
Portion
4
portion(s)
Level
medium
Ingredients
- 500 g cauliflower, roughly choppeed, approx 1/2 a head of cauliflower
- 3 eggs
- 1 tsp ground cumin
- salt and pepper to taste
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180. Line two baking trays with baking paper
- Place cauliflower into mixing bowl and blitz for 10sec/speed 7. The texture should be that of fine crumbs. Tip cauliflower into the rice basket.
- Pour 800 g water into mixing bowl, put the rice basket in place and steam cauliflower for 15 mins/Varoma/speed 1. You might need to stop halfway through and give the cauliflower a mix and stir with the spatula.
- When the 15 minutes is up, check that cauliflower is very tender, if still not done, cook for an extra 3 minutes. When ready, remove rice basket and empty water from bowl and dry the bowl. Allow the cauliflower to cool for a couple of minutes. Use your basket and spatula to squeeze out as much of the water from the cauliflower as possible.
- Add the cauliflower back into the bowl with the eggs, salt, pepper and spices. Mix for 5 sec/speed 5. Scrape down the bowl and repeat.
- Spread the mixture into 4 even circles onto your baking sheets. The mix makes 4 tortilla wrap sized circles. You can do them smaller if you want. It will be easier to flip over the smaller they are.
- Place into the oven and cook for 10 minutes. Take them out, flip them over very carefully and bake for another 7 minutes.
Tip
You need to handle these wraps carefully but if cooked right they should be flexible and bendy like a tortilla wrap. You can add your own flavourings and herbs to jazz them up if you don't really like the taste of cauliflower.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Baking
Steam cooking
Creative
Natural
Quick
Gluten free
Lactose free
Non-dairy
Vegetarian
Lunch
Egg dish (soufflé, omelette)
Spring
Summer
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Comments
These were really tasty! I served mine with roast lamb and Greek yoghurt ontop
however I used them more as a pancake rather than a wrap as I found they broke too easily.
Sierra wilson
Wraps tasted ok but fell apart as soon as they were touched. They were not bendy and flexible like a wrap/tortilla
Yum & good consistency. Might use the ratio of eggs to cauliflower for paleo pizza bases and just swap the cumin with some Italian herbs!
These are pretty good! I tried baking, grilling and frying. Grilling and baking definitely give the best results. I skipped the steaming section only because I ended up pureeing the cauliflower rather that chopping it (I'm still learning how to use the TM). Be very careful when flipping, i found it easier to turn the baking paper over and gently peeling it off the wrap.
Looks yummy. I might try panfrying it for a chapati style
As many people use cauliflower to replace rice as more healthy way of eating, they call it Cali-rice.
These look amazing. So cool to have vegies in a wrap instead of flour
Yum, at first I thought I had another disaster, but end result really nice. Mine would not have made a wrap but made it like a rotti (like Yorkshire pudding is to a roast) and made a mustard chicken to sit on top, was amazing, will make again, thanks
Step 2 refers to the blitzing of the cauliflower to a fine crumb texture. This is the 'rice'.
I think the "rice" referred to is cauliflower after it has been blitzed into rice-size granules, but this step has been omitted.
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