Cauliflower rice and cauliflower mashed potatoes are a staple for a lot of Slow Carb/Paleo dieters and this popular side dish is highlighted by Tim Ferriss in the 4 Hour Chef. Surprisingly this is my first mention of the wonder food but mostly just because I felt that there is already sufficient enough resources on the web about making it.
My introduction to making collard wraps earlier this summer, however, gave me a perfect method to finally include my own spin on a way to use this versatile vegetable. Once you get a hang of the wrapping technique this should be a piece of cake to pull off a relatively quick and very healthy meal!
Serves: 6
Cut or break apart cauliflower into bite sized pieces and place in large bowl. Add 4 tbl extra virgin olive oil, 2 tbl of curry powder, and 3 minced garlic cloves. I prefer to cook this mixture in an aluminum foil packet on the grill but you could also roast in the oven. On the grill this usually takes about 10-15 minutes turning it in the middle. You want the cauliflower to be cooked through and browned on the outside. While cauliflower is cooking dice the peppers[1] and tomatoes[2] storing them in separate containers.
Once the cauliflower is done begin grilling the chicken (if you have a large enough grill perhaps grilling at the same time is another option). Place the cooked cauliflower in a food processor or blender until the consistency is similar to couscous.
Remove as much of the stems from the collard greens as you can using a paring knife while keeping the leaf in tact. Then finely chop the parsley and store in a small container.
When the chicken is finished cooking dice it into small pieces and build your wraps with 1 large or 2 small collard green leaves, 1/2-1 cup cauliflower, 1/4 lb chicken, 1/2 diced tomato, 1/2 diced pepper. Cover with a thin layer of parsley, roll the leaf into a wrap[3], and slice into 2.
[1] https://www.youtube.com/watch?v=LcrVNLDjR0s
[2] https://www.youtube.com/watch?v=tfT9i5Kj3-0
[3] https://www.youtube.com/watch?v=ddXDgOmCzMY
