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Ingredients
- 3 cups cauliflower florets
- salt
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/2 tsp chili powder
- 1 free-range egg whisked
- 14 oz canned black beans drained
- 1 red pepper diced
- 1 red onion diced
- 1/2 avocado diced
- 1 cup fresh cilantro roughly chopped
- 1/4 cup jalapenos sliced
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
Ingredients
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Instructions
- Preheat oven to 375F and line 2 baking trays with parchment paper.
- Place the cauliflower in a food processor and process until it resembles a crumb like rice.
- Steam the cauliflower rice on the stovetop or in the microwave until tender. Add a pinch of salt to the cauliflower rice and squeeze through a muslin cloth or clean kitchen towel to remove excess moisture. Place in a bowl and add half the cumin, all the paprika and the chili powder. Add the egg and mix everything together until well combined.
- Divide ‘dough’ into 6 even balls. Place one ball on a lined baking tray and press it out into a round, flat shape, around 1/4 inch thick. Repeat for the remaining balls, leaving space between each wrap to allow for spreading.
- Depending on the size of your baking trays, you should be able to fit 2 wraps on each tray.
- Bake wraps for 10 minutes, flip over, and cook for a further 10-15 minutes. The wraps should be dry but flexible.
- While wraps are baking prepare the salsa by combining the black beans, red pepper, onion, avocado, cilantro, jalapenos, lime juice, olive oil and remaining cumin. Mix together well.
- Serve two cauliflower wraps per person, filled with an equal portion of the bean salsa.
- Leftover salsa can be stored in an airtight container in the fridge for 3-4 days.
Recipe Notes
301 calories per serving