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Cauliflower Pancake Wrapper with Kale and Almond Pesto


Cauliflower Pancake Wrapper

These vegetarian wrappers can be used to wrap around your favourite chilli or ragu. when cut into small triangles, they make a lovely dipper to dunk into hummus or the vibrant Kale and Almond Pesto ( recipe below )

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes


Half medium cauliflower, stalk removed and cut into florets
2 medium eggs
Pinch salt and pepper


1tsp curry paste
1tbsp chopped coriander
1 garlic clove, crushed
1tbsp chopped parsley
2 sun-dried tomatoes, finely chopped
1tbsp chopped basil


  • Preheat oven 200C / Gas Mark 6. Line 1 large or 2 small baking sheets with parchment paper.
  • Pulse the cauliflower in a food processor until they form small crumbs.
  • Turn into a bowl and stir in beaten eggs. Add any other choices of ingredients and combine well.
  • Divide the mix into 2 and spread each half into into a large circle approximately 18-20cm in diameter.
  • Bake for about 20 minutes until dry and starting to gently brown at the edges.
  • Invert onto plate and spoon your choice of filling onto one half. Fold over and serve warm.
  • To keep warm, pile the wraps onto a plate with bakewell parchment between each layer.



Kale And Almond Pesto

Handful of kale, stems removed
2-3 tbsp olive oil
1 tbsp ground almonds
Squeeze of lime juice
1 garlic clove
Salt and black pepper

Put the kale in a processor with the garlic and blitz until fine.
Add the remaining ingredients and process until the desired texture.
This can be used with pasta, as a dip and it makes a lovely alternative to garlic bread. It can be frozen.


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