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