I just made bread … out of just cauliflower, super low cal & carb flat bread. Vegan + grain, gluten & nut-free !
Well, holy grail number II done ! Yes this is a slightly technical recipe, but nothing too out of reach of anyone at all. All you need is a cauliflower, baking paper, oven tray, spray oil and a rolling pin. Oh & herbs or spices if you like a bit more flavour. That’s it. Follow the recipe to a tee & you will have flat bread pm ready to wrap your favourite veggies or serve with a curry, bake into nacho chips, lasagne sheets, enchiladas — the possibilities are endless ! It folds, bends, stretches, rolls, just like normal flat bread. I am testing at the moment if they freeze ok or well, I will update this in a weeks time. Joni xx
Two ingredient low carb & cal flat bread
2015-10-13 21:38:55
Serves 2
Made from cauliflower and spray oil, this is a fabulous solution to those looking for low carb bread. Made simply from cauliflower, there is a little bit of technique, but well worth it ! So filling as well.
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
- 4 cups of cauliflower, chopped roughly (approx. 1 small cauliflower)
- Olive oil spray
- Salt & pepper
- 1 tbs dry spices or herbs of your choice
- *You need baking paper and a rolling pin for this recipe*
Instructions
- Preheat oven to 190°C (or 180° for fan bake)
- Cook the cauliflower in enough water to cover it for approx 25 mins until nice and soft and falling apart.
- Drain the cauliflower well in a colander over the sink. Get a large tea towel (or muslin cloth) and tip cauli into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. NB. This step is very important, it needs to be very dry or else it will not work, get as much water out as you possibly can.
- Tip the "ball" onto 4 layers of paper towel. Place 4 more layers of paper towel on top. Press down and flattern the cauli "ball", getting more liquid out, as much as possible.
- Tip back into a bowl and add your herbs & spices (if using) and mix. Season well with salt and pepper and fashion back into a ball shape.
- Measure a piece of baking paper to fit snugly in an oven tray. Cut three pieces of the same size (for later).
- On a clean bench, place one sheet of baking paper and spray with olive oil. Place your "ball" in the middle of the paper. Place another sheet of baking paper on top. Press down to flatten, then use rolling pin to make the ball into a rectangle and paper thin. Cut off any excess that lies outside the baking paper. It needs to be paper thin.
- Peel back the top sheet of baking paper. Place on baking tray and spray with olive oil.
- Place in oven, cooking until it is lightly brown on top (approx. 10 mins). Take it out of the oven and carefully take off the tray on the baking paper. Place the third sheet of baking paper on the warm tray. Flip the wrap bread onto the new sheet, cooked face down. Carefully peel off the top sheet of baking paper. Cook the wrap for a further 5 minutes, until it starts to go a nice golden colour on top.
- Allow to cool and then it is ready to use in whatever way you like !
Notes
- I am currently testing how it freezes, I will update in a week's time.
- This is a technical recipe, so please try again if it doesn't work the first time.
- It can be used in so many ways, only limited by your own imagination 🙂
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dave
October 15, 2015
Just had a thought maybe steam the cauliflower this will reduce some of the water in it.
Joni Condos
October 15, 2015
Hi Dave ! I did try it that way as it’s just logical (?!) but did find that steaming didn’t actually cook the cauli enough to bind it properly in the baking stage, I know it seems counter intuitive to boil then try and get all the water out 😉 cheers, Joni
Angie
November 27, 2015
Did it end up freezing ok? Maybe you said in another post. 🙂
Joni Condos
November 27, 2015
Hi Angie ! Ah apols, forgot to update, not great but ok … I used the frozen portion to make the nachos chips or toasted and topped with other veggies. Unable to roll it successfully to make a fresh wrap from the freezer, it just started falling apart. Hope this makes sense. Cheers Joni ???
Tracy Burrows
December 1, 2015
how long does it keep in the fridge? I’m loving the idea of being able to take roast/grilled veggie wraps to work for lunch!
Joni Condos
December 1, 2015
Hi Tracey , I’ve kept them for three days , no troubles , on day four the leftovers got dry & wouldn’t roll properly – so I reckon you could do 3 days fresh or longer if you were going to put them in a sandwich maker or toaster before eating . Love to know how you go , Joni ???
Rashin
December 3, 2016
Thanks for this wonderful recipe! I must try it! I’m just wondering how it sticks together?!
Joni Condos
December 31, 2016
Hi rashin ! It’s just the fibrous strands combined with heat, I found out by accident actually after a failed recipe, I left it too long in the oven & got flat bread ! Cheers Joni