Between the Curry Ketchup and the rest of the Currywurst posts, I switched jobs. So there’s that.
Currywurst is usually served in a hotdog bun or something similar. Since I’m off the gluten, I was looking for a substitute. I remembered a few months ago I made a pizza crust out of cauliflower and thought it might make a good makeshift wrap, maybe with Indian spices rather than Italian. Turns out, it was good call.
- 1 Medium Cauliflower Head, grated
- 1/4 C Parmesan, grated
- 1 Egg, Beaten
- 2 T Almond Flour
- 2 T Nutritional Yeast
- 1-2 T Coconut Oil
- 1/2 t each Cumin, Sweet Curry, Salt, Red Pepper Flakes
First, place the grated cauliflower in a large glass bowl and microwave on high for 4 minutes. Remove, cool, then place the lot atop cheesecloth and squeeze out as much liquid as possible. Typically when I do this I get about 1/3 to 1/2 cup of liquid.
In a large bowl, mix all ingredients by hand. Spread onto parchment paper and form into whatever shape you want. Place the lot on a baking pan and bake at 400 degrees for 20 minutes or until desired crispiness. I’ve also popped this under the broiler to finish it off when I wanted a more roasted flavour.
Surprisingly this will hold together well as a makeshift crust or wrap.
If you have a cow’s milk sensitivity, like me, you can sub out the parmesan for some hard cheese made from goat or sheep’s milk. For this rendition I used a “aged goat Jack”, which turned out well.
That’s it, now we’re ready for the actual Currrywurst to top off the wrap. I’ll get to that post tomorrow, unless I decide to switch jobs again.