Breakfast
Freeflourish
Gluten-Free Cauliflower and Collard Green Wraps
By Freeflourish Editorial TeamPublished Apr 23, 2026 | Updated Jul 7, 2026
American-inspired
40 mins
glutenfreegrainfreelowcarbdairyfreefamilyfriendlyeasymaincoursemealprepquickrecipeskidfriendly
Gluten-Free Cauliflower and Collard Green Wraps with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1 medium head of cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 large collard green leaves, stems removed and leaves washed
- 1 ripe avocado, sliced
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- hot sauce or paleo-friendly dressing for serving
Instructions
-
Preheat your oven to 425 degrees F.
-
In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
-
Spread the cauliflower on a parchment-lined baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until golden brown and tender.
-
While the cauliflower roasts, prepare the collard greens by carefully removing the thick stem from each leaf, leaving the broad leafy part intact.
-
In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt to create a light, dairy-free dressing.
-
To assemble each wrap, lay a collard green leaf flat on a plate and drizzle a small amount of the lemon dressing over it.
-
Place a generous spoonful of roasted cauliflower in the center of the leaf.
-
Top with sliced avocado, shredded carrots, red bell pepper, chopped cilantro, and red onion.
-
Add hot sauce or paleo-friendly dressing if desired.
-
Fold the sides of the collard leaf over the filling and roll tightly to form a wrap.
-
Repeat with remaining collard leaves and filling ingredients.
-
Serve immediately or wrap in parchment paper or plastic wrap and refrigerate for up to 2 days for convenient meal prep.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing cauliflower and collard green wraps for someone with celiac disease.
Texture Expectations
Roast cauliflower until caramelized but not dry. Keep collard leaves pliable and folded tight so wraps stay intact.
Dining With Non-GF Family Note
Prep wraps in a single line for family-sharing and keep side sauces in separate dishes for mixed-diet preferences.
Storage and Reheating
Wrap leftovers in parchment and refrigerate for up to 2 days; reassemble only after chilling.
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