Garlic Herb Cauliflower Wrap

Yes!  Another way to use cauliflower to make something bread-like!  I had some left over vinegar chicken that I made, and I wanted to make a wrap of some sort to put it on.  I didn’t have any buckwheat flour to make my buckwheat wraps, but I did have some cauliflower, so I made a garlic herb cauliflower wrap, and it is awesome!  Gluten and grain free wrap that tastes amazing!

In this recipe, I used garlic, oregano, basil, and thyme, but you can play around with it and make any flavored wrap you would like.  This is also versatile in that you can easily just tear it into pieces and dip it in guacamole, salsa, or any other dip of your choice.  Like I said, Awe-some!  Of course, it is fantastic for you!  I’ve mentioned the health benefits of cauliflower before, but lets look at a few more!

  • High in Vitamins C, K, B6, and Folate
  • Decent source of minerals manganese, copper, magnesium, and phosphorous
  • Great source of fiber and aids in healthy digestion
  • May help prevent bone loss
  • Helps maintain electrolyte balance in the body
  • Reduces the risk of abdominal diseases and cancers
  • Reduces progression of neurodegenerative diseases
  • Boosts the immune system and brain health
  • Reduces risk of age related eye issues, such as cataracts and macular degeneration

I love looking at all the health benefits of a food that I am putting in my body.  It makes me feel GREAT about what I’m eating!  As we see, cauliflower is SO good for us, so this recipe is just another way to enjoy cauliflower and all it’s benefits!


Ingredients (makes 2 wraps)

  • 1/2 medium to large cauliflower head cut into florets
  • 2 eggs
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp. dried thyme


1.) Preheat the oven to 375 degrees, and line a baking sheet with parchment paper

2.) Add the cauliflower to a food processor.  Pulse until the cauliflower is in crumbs. Transfer the cauliflower crumbs to a sauce pan.  Add 1/4 cup water, and cook, covered over medium heat for 8 minutes.

3.) While the cauliflower is cooking, whisk together the eggs, garlic powder, thyme, basil, and oregano in a small bowl.

4.) When the cauliflower is done cooking, drain any excess water, then place the cauliflower in a dishtowel.  Wrap in the dishtowel and ring out as much water as possible.  Add the cauliflower to the eggs and herbs and mix thoroughly.

5.) Pour the mixture to form two round circles on your prepared baking sheet.

6.) Bake in the oven at 375 degrees for 15-17 minutes until set.

7.) Transfer to a wire rack to cool.  Once cool, place your filings on top of the wrap.  I used vinegar chicken, romaine lettuce, tomatoes, plain yogurt, and a bit of shredded hard goat cheese.  I seasoned it with sea salt and pepper.

8.) Fold your wrap over.

YAY! Another use for cauliflower, and a delicious one at that!  Enjoy! 🙂

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