Homemade Low-Carb Wraps

Position racks in the upper and low thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment paper.

Grate cauliflower florets on the large holes of a box grater; discard stems. Transfer the cauliflower to a large microwaveable bowl. Cover tightly with plastic wrap and microwave on High until very tender, about 8 minutes. Carefully remove and discard plastic wrap; stir to release steam. Let cool for 15 minutes. Transfer the cauliflower to a clean kitchen towel; twist it over the sink, squeezing firmly to remove as much liquid as possible. (You should have about 1 packed cup cauliflower after squeezing.)

Place the cauliflower in a food processor. Add eggs, cheese, xanthan gum, salt, cumin and paprika; process until a smooth, thick batter forms, about 2 minutes.

Spoon dollops of batter (about 1 1/2 tablespoons each) onto the prepared baking sheets, placing them 6 inches apart (6 dollops on 1 pan and 4 dollops on the other). Spread the batter with the back of a spoon to create a thin 4-inch circle. Bake until puffed, with dry edges and lightly browned bottoms, 6 to 8 minutes. Let cool on the pan for 3 minutes. Using a spatula, carefully flip each wrap. Return to the oven, switching the pans' positions, and continue baking until the bottoms are brown in spots, 4 to 5 minutes. Let cool on the pans for 10 minutes. Transfer to a plate. Let the pans cool completely and line with fresh parchment paper. Spoon 4 dollops of batter on each pan (1 1/2 tablespoons per dollop, 6 inches apart). Repeat the baking process.