Wrap di cavolfiore con aglio tostato

Ingredienti

• 588 gram cauliflower (cut into florets)
• 4 large egg
• 2 teaspoon fresh garlic (minced)
• 1 1/2 teaspoon all-purpose seasoning (see note*)
• 1 teaspoon salt

Preparazione

1. 1

   Preheat oven to 375F. Line two baking sheets with parchment paper. Rice the cauliflower by pulsing the florets in a food processor.

2. 2

   Add some water to the riced cauliflower, then put it in a saucepan with lid. Cook on medium high until tender, about 8-10 minutes.

3. 3

   Drain all the water out, and transfer the cauliflower to a kitchen towel. Wring out the excess water from the cauliflower. This stage is vital - get as much water out as possible.

4. 4

   In a bowl, mix the cauliflower, eggs, garlic, herbs, and salt.

5. 5

   Form 4 thin circles on the parchment-lined baking sheets. Press the dough down so it forms a thin layer. Keep the wraps fully formed and consistent. There should be no holes showing.

6. 6

   Bake them until they're dry and pliable, about 15-20 minutes. Let them cool on a wire rack; if you don't let air circulate underneath, the bottoms will become soggy.

7. 7

   Do with them what you will - dip them in sauce, add some meats and cheese, or toss some vegetables inside. They're really delicious with anything that I used to put in my wraps - including my Low Carb Chili Con Carne.