And here's how to make it!
Ingredients:
approx. 6 flour tortillas
and....
Filling:
1 large head cauliflower
1 Tbsp. lemon juice
1 1/2 tsp. dijon mustard (I love dijon mustard, so sometimes I add more... :-) )
1/2 to 3/4 cup Almond Spread (recipe follows - you can also use mayonnaise, but the almond spread is really good!)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
Cut the cauliflower into chunks and steam until very soft - about 15 minutes from the time there is actually steam. Meantime, make your almond spread. Drain the cauliflower if necessary and mash it with the remaining ingredients (I like to mix the remaining ingredients together first, and then add to the cauliflower). Set aside.
Almond Spread:
about 1/3 cup raw almonds
about 1/3 cup water
1/2 cup olive oil
1 Tbsp. lemon juice
1/2 tsp. salt
1 garlic clove, pressed (optional - my sister thinks it's too sharp with the garlic raw)
pepper or cayenne pepper if desired
Boil about 2 cups of water (separate from the 1/3 cup). Place the almonds in a bowl and pour the boiling water over them. Let them sit for about 3 minutes. Drain, rinse in cold water to cool and then squeeze the almonds to pop them out of the skins (fun for little kids who want to help :-) ). Place the almonds in a blender with the 1/3 cup of water and blend well. Add the remaining ingredients and blend until creamy, about 2 minutes.
(This will make more than you need for the wraps - you can save the excess as use as a healthy substitute for mayo on sandwiches, etc.)
Toppings:
1 to 2 tomatoes, chopped
lettuce leaves, torn
1 grated carrots
1/4 cup black olives, sliced (optional)
(you can add any other toppings you like)
Spoon cauliflower filling into tortillas and top with veggies. You can serve this warm or chilled. Fold up and enjoy!
Serves 3 to 4.
