Cauliflower pancake wrapper

As much as I love cauliflower as a side dish, after a couple of days it can be a bit too much. I make these pancake wrappers ready to fill with a variety of fillings as a lunchtime snack or as a main meal with a salad. 

I make small ones or cut a large one into triangles to use a dipper into hummus or Kale and Almond pesto.

Kale Pesto

Cauliflower pancake wrapper

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2

Ingredients

  • Half medium cauliflower stalk removed and cut into florets
  • 2 medium eggs
  • Pinch salt and pepper
  • Optional additions
  • 1 tsp curry paste
  • 1 tbsp chopped coriander
  • Or
  • 1 garlic clove crushed
  • 1 tbsp chopped parsley
  • Or
  • 2 sun-dried tomatoes finely chopped
  • 1 tbsp chopped basil

Instructions

  • Preheat oven 200C / Gas Mark 6. Line 1 large or 2 small baking sheets with parchment paper.
  • Pulse the cauliflower in a food processor until they form small crumbs.
  • Turn into a bowl and stir in beaten eggs. Add any other choices of ingredients and combine well.
  • Divide the mix into 2 and spread each half into into a large circle approximately 18-20cm in diameter.
  • Bake for about 20 minutes until dry and starting to gently brown at the edges.
  • Invert onto plate and spoon your choice of filling onto one half. Fold over and serve warm.
  • To keep warm, pile the wraps onto a plate with bakewell parchment between each layer.

Notes

For a Vegan version, substitute the egg with 1 tbsp light tahini and 30g fine cornmeal.

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