Making collard wraps can be fast and easy. The slam dunk is take a head of cauliflower and cut down to florets. Place into your food processor and pulse, sure enough that will break down to little rice like grains. Add a little Nama Shoyu for a brown rice coloration and it's tasty! Slice the thick vein away from the collard leaf, spread your "rice", add some nice sprouted salad, add a bit of tahini/miso dressing, and your ready to roll! Roll nice and tight, I like to slice in half which is where the vein is. Now, that's my kinda soul food, raw soul!
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