We loved that cauliflower alfredo so much the last time we made it, when we got another head of cauliflower it had to be made again. This recipe incorporates a bunch of fresh veggies and can be an appetizer or a main dish. The collard greens need a quick blanch and they are easily used as wraps. If you struggle to use your greens, this is a creative way to get them in your rotation.

 1 bunch collard greens with stems removed
 Assorted vegetables, cut into long, thin strips: green onions, fresh herbs, carrots, celery, cucumber, bell pepper, or others
 1 lemon, zested and juiced

1

Julienne all your assorted vegetables first. To keep them crunchy, allow them to rest in ice water.

2

Bring a deep-sided pan filled with a few inches of water to a boil. Meanwhile, fill a large bowl with water and a few ice cubes.

3

Add the collard leaves to the boiling water and cover. Boil for 30 seconds, then plunge into the cold water.
Pat leaves dry. Lay flat, smooth side up.

4

Spread a thin layer of cauliflower alfredo over the leaf, and
lay the veggies across the middle of leaf, lengthwise. Sprinkle with lemon zest and a good squeeze of lemon.

5

Carefully, roll the leaf up in the same direction as the veggies. Seal with alfredo along the edge to make it stick. Cut the rolls cross-wise into 2 inch pieces. Stand them up on a plate, cut-side up. Serve with a side of sauce.

Ingredients

 1 bunch collard greens with stems removed
 Assorted vegetables, cut into long, thin strips: green onions, fresh herbs, carrots, celery, cucumber, bell pepper, or others
 1 lemon, zested and juiced

Directions

1

Julienne all your assorted vegetables first. To keep them crunchy, allow them to rest in ice water.

2

Bring a deep-sided pan filled with a few inches of water to a boil. Meanwhile, fill a large bowl with water and a few ice cubes.

3

Add the collard leaves to the boiling water and cover. Boil for 30 seconds, then plunge into the cold water.
Pat leaves dry. Lay flat, smooth side up.

4

Spread a thin layer of cauliflower alfredo over the leaf, and
lay the veggies across the middle of leaf, lengthwise. Sprinkle with lemon zest and a good squeeze of lemon.

5

Carefully, roll the leaf up in the same direction as the veggies. Seal with alfredo along the edge to make it stick. Cut the rolls cross-wise into 2 inch pieces. Stand them up on a plate, cut-side up. Serve with a side of sauce.

Collard Green Wraps with Cauliflower Alfredo

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