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Cauliflower pancake wrapper
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
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.