Bariatric- BBGmelonhead's Calling For Cauliflower Wraps (Garlic Parmesan)-Post Gastric Bypass, Bariatric Surgery

Bariatric- BBGmelonhead's Calling For Cauliflower Wraps (Garlic Parmesan)-Post Gastric Bypass, Bariatric  Surgery
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 5.5 g
  • Cholesterol: 128.8 mg
  • Sodium: 321.1 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.7 g

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Introduction

Think of naan or flatouts but with plenty of flavor options and they are made of mostly cauliflour! Sometimes I make them double size and my wife karen uses them to make the best and healthiest pizzas for us. I've included how to make my two favorites, Garlic Parmesan and Curry wraps Enjoy! Think of naan or flatouts but with plenty of flavor options and they are made of mostly cauliflour! Sometimes I make them double size and my wife karen uses them to make the best and healthiest pizzas for us. I've included how to make my two favorites, Garlic Parmesan and Curry wraps Enjoy!
Number of Servings: 4

Ingredients

    1/2 head of cauliflour
    2 Eggs
    1 Tsp Garlic Powder ( By taste, I use 2 because I love G)
    1 Tsp Onion Powder "" ""
    1Tsp Italian herb blend
    2 Tbsp Coconut Flour (this makes them sturdy)
    1/4 Tsp Salt
    10 Tsp or 1/8 cp Parmesan Cheese

    *To Make Curry Wraps substitute 1 tsp curry powder (again by taste) for the garlic, onion powders and herbs.

Tips

Experiment with spice and flavor ingredients and please let me know if you find one that is really good, so I can try it. I love the garlic parmesan pizza with mozz cheese and spinach and black olives.


Directions

Heat oven to 375, line baking sheets with parchment paper.
Process the florets in food processor until crumb like. Place in a pot with lid, add 1 cup of water. Cook until tender 7-9 minutes. Drain and squeeze out remaining water in a towel. Mix all ingredients thoroughly and divide into 4 pats (or 2 if making 2 serving pizza) and flatten on parchment lined baking sheets to about 1/8 inch. Bake for about 20 minutes until dry and flexible, or until a spatula can lift the edge without breaking. Take off parchment and place on racks to cool.

Serving Size: makes 4 rounds or squares

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