Whether used as a wrap, tortilla, pizza crust or taco wrap this low carb, gluten free, paleo, vegetarian wrap fits the bill.
1 large cauliflower
2 egg whites
herbs of your choice
Preheat oven to 375 degrees.
Remove stem of cauliflower and leaves.
Cut cauliflower into quarters and using a knife remove core.
Cut into smaller pieces and place cauliflower in food processor with “s” blade. Process until chopped fine and cauliflower looks like rice.
Steam “rice” for 5 minutes.
Pour into nut milk bag and allow to cool, squeeze out any excess water. Place cauliflower in mixing bowl.
Add 2 whole eggs and 2 egg whites.
Add whatever herbs and spices you choose, based on what you plan on using them for. (I used Italian herbs, salt and pepper).
Mix well. Consistency will be somewhat dry.
Line a baking sheet with parchment paper and spread the mixture into whatever shape you desire.
The mixture should be between 1/8 “and 1/4” thick. You can place another piece of parchment paper on top and use your hands to flatten tortillas.
Bake for about 25 minutes (or till lightly browned). Be sure to turn tortillas over halfway through baking time.