Cooking:  5 – 10 minutes

Serves:  approx. 6

Ingredients:

• 800 g cauliflower broken into small florets
• 6 Tbsp psyllium husk
• 2 eggs
• 1/4 tsp sea salt
• pinch of pepper
• lots of coconut flour for dusting

Directions:

1. Steam the cauliflower until very soft to touch
2. Pat very dry and drain off any excess liquid.  This is a really important step, needs to be as dry as possible.
3. Puree cauliflower in a high speed blender.
4. Add  the remaining ingredients except the coconut flour for dusting, and blend on medium  – high speed very well.
5. Leave it to stand / thicken for approximately 15 minutes and until the psyllium is well combined, and it becomes dough like.
6. Part the mix into 6 balls, dust the surface with coconut flour and roll flat into a wrap size shape.  Make the wraps as thin as possible and keep dusting with coconut flour to help stop sticking.
7. Then in a large frying pan, dry fry/lightly brown each wrap on a low heat and until they’re lightly browned.

Recipe from ‘The real meal revolution’, Professor Tim Noakes