I grew up eating rotis, puris, and every other type of Indian delight. Just because I decided to cut the carbs doesn’t mean I’ve also decided to let go of my favourite foods… I’m just doing it better now
This is a bit finicky with the steaming, squeezing part, but if you’re prepped, it shouldn’t take too long at all.
I’ve tried without the psyllium husk, and although it works, it’s not as good a result. The husks make this a very flexible, smooth wrap and is absolutely worth it to get some and put it in here! This idea is from a great blog, Naturally Nutritious Living.
Here’s a look at the difference between the two :
I think it’s pretty evident don’t you!?
Recipe for Paleo Cauliflower Roti/Wrap
Yield: 4 medium sized rotis
Prep time: 20-25 mins
Cooking time: 10 minutes
What you need
1 head of cauliflower (medium), grated, steamed, and drained/squeezed
4 tblspns psyllium husk
2 tblspns ghee, melted
Pinch of Himalayan salt
Coconut flour for dusting/rolling
What you need to do
1. Grate and then steam the cauliflower.
2. Once softened, put the cauliflower in a muslin/cheesecloth/dish towel, wrap it tightly, and squeeze as much liquid as you can get out. There will be quite a lot – keep going.
3. Once the cauli is thoroughly ‘drained’ of liquid, add to a mixing bowl.
4. Add eggs, melted ghee, psyllium husk and salt. Mix and when well combined, let it rest for about 10 minutes.
5. Divide the ‘dough’ into small balls (slightly smaller than a tennis ball?!) and one at a time, dust with flour and roll. The rotis should be about 5mm thick. Don’t try make them wafer thin – they’ll be very difficult to handle.
6. Heat a flat pan (I use a frying pan), add a touch of ghee (great flavour) or coconut oil to the pan. Gently lift the cauli roti and add to pan.
7. Let it brown on each side (approx 1-2 minutes on each side). Remove from heat, and it’s done!
There are so many great ideas for rotis/wraps. Just use your favourite fillings and enjoy!
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