Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Break up the cauliflower into large florets. Place one cup of florets into your blender container.
For Blendtec: Use the PULSE button 3 to 6 times until they form a crumb-like texture (cauliflower rice).
For Vitamix: Use Variable Speed 3 until they form a crumb-like texture (cauliflower rice), about 20 seconds.
Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, or until tender. (Alternately, you can place the crumbles and water in a microwave-proof dish, cover, and microwave on high for seven minutes.)
Drain the cauliflower in a sieve, and then set aside to cool. It's worth the wait to avoid burning your fingers.
Transfer the cauliflower crumbles to a cheese cloth, jelly bag or fine mesh strainer. Firmly squeeze any excess water from the cauliflower.
Remove the cauliflower from the bag/strainer and place in a bowl with remaining ingredients.
Stir until thoroughly combined. Spread the mixture on the parchment-lined baking sheets to make two thin circles. With a spatula, press the "dough" down so it forms a thin layer. Keep the wraps compact. There should be no parchment paper showing through the mixture.
Bake for about 17 minutes, until dry and pliable. Gently remove from oven and transfer to wire rack for cooling. This is important so that the wrap does not become soggy.
Fill with veggies and your favorite spread within a few hours of baking.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes