Cauliflower Collard Wraps

These crispy cauliflower collard wraps are a satisfying, vibrant, and flavorful dish that's perfect for a light lunch or dinner. The cauliflower can be battered and fried to golden perfection for a rich, crunchy bite, or for a healthier twist, you can air fry it to achieve a similar crispiness with less oil. Both options create a delightful contrast to the fresh and tangy marinated onions, all wrapped up in nutrient-packed collard greens. Paired with a creamy, zesty chive Greek yogurt dip, every bite strikes the perfect balance of textures and bold flavors. Whether you're craving a savory, indulgent treat or a lighter, healthier meal, these wraps deliver on both taste and satisfaction!

Crispy Cauliflower Collard Wraps with Marinated Onions & Chive Greek Yogurt Dip Sauce

Batter & Cauliflower Ingredients:

• 1 medium cauliflower head, cut into florets

• 1/2 cup cornstarch

• 1/2 cup water (adjust as needed for consistency)

• 1/4 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp cayenne pepper

• 1/4 tsp paprika

• hot sauce

• Avocado oil for frying (or use an air fryer)
  

Marinated Onion Ingredients:

• 1 medium red onion, thinly sliced

• 2 tbsp red wine vinegar

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1/4 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1 garlic clove, minced (optional, for extra flavor)
  

Wrap & Filling Ingredients:

• Collard green leaves, large (stems removed)

• Avocado, mashed

• Shredded carrots

• Cucumber slices

• Bell pepper slices

• Leafy greens (spinach, lettuce, etc.)

• optional* Grilled chicken

• optional* Fresh herbs (cilantro, parsley, chives)
  

Chive Greek Yogurt Sauce Ingredients:

• 1/2 cup plain Greek yogurt

• 2 tbsp fresh chives, finely chopped (or 1 tbsp dried chives)

• 1 tbsp lemon juice (freshly squeezed)

• 1-2 tbsp water (to thin out the sauce)

• 1 tsp olive oil (optional, for extra richness)

• pinch garlic powder

• pinch salt

• pinch black pepper

Instructions:

1. Marinate the Onions:

• Thinly slice the red onion and add it to a bowl.

• Add the red wine vinegar, water, oregano, salt, pepper, and minced garlic (if using), and mix to combine.

• Pour the olive oil over the onions, but don't mix—just let it sit and marinate while you prepare the other ingredients.
  

2. Prepare the Cauliflower:

• Cut the cauliflower into bite-sized florets.
  

3. Make the Batter:

• In a large bowl, whisk together the cornstarch, salt, pepper, garlic powder, onion powder, cayenne, and paprika.

• Gradually add water, whisking until the batter becomes smooth and thick, but still pourable (like pancake batter).
  

4. Coat the Cauliflower:

• Add the cauliflower florets into the batter and toss to coat evenly.
  

5. Cook the Cauliflower (2 methods):

• Pan-fry: Heat avocado oil in a skillet over medium-high heat (about 1-2 inches deep). Once the oil is hot, add the battered cauliflower florets in batches. Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

• Air Fryer: Preheat the air fryer to 375°F (190°C). Lightly spray with avocado oil. Arrange the battered cauliflower florets in a single layer, then spray the tops with more oil. Air fry for 12-15 minutes, shaking halfway through, until golden and crispy.
  

6. Make the Chive Greek Yogurt Dip Sauce:

• In a small bowl, combine Greek yogurt, chives, lemon juice, garlic powder, salt, and black pepper.

• Gradually add 1 tbsp of water, stirring to achieve a creamy but slightly thinner consistency. Add an additional tablespoon of water if needed to reach your desired thickness.

• Stir in 1 tsp of olive oil for extra creaminess (optional).

• Taste and adjust seasoning, adding more salt or lemon juice if needed.
  

7. Assemble the Wraps:

• Lay a collard green leaf flat on a clean surface. Trim the thick vein down the middle to make folding easier.

• Spread a layer of avocado, or your preferred spread on the center of the collard green leaf.

• Add fillings like shredded carrots, cucumber slices, bell pepper slices, and optional a choice of protein (e.g., grilled chicken, tofu, or beans).

• Add the crispy cauliflower, and top with your favorite hot sauce.

• Top with the marinated onions for a tangy, herby punch.
  

8. Wrap and Serve:

• Fold the sides of the collard green leaf over the filling, then roll it up tightly like a burrito.

• Slice the wraps in half and serve immediately. You can drizzle the Chive Greek Yogurt Sauce on top.