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GoFarm Blog

Collard Green Wraps with Cauliflower, Carrot, and Quinoa Salad


  • 4 large Collard Leaves

  • 4 medium carrots (or 3 large), cut in half lengthwise and then cut into 2 inch segments/chunks

  • 2 cups small to medium cauliflower florets

  • 1 Tbsp avocado oil or olive oil

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/4 tsp garlic powder

  • 1/4 tsp cayenne pepper, if you like a little heat

  • Freshly ground salt and pepper

  • 3/4 cup quinoa

  • 1 2/3 cups water

  • 1/3 cup diced green onion

  • 1/3 cup cilantro

  • 1/3 cup flat leaf parsley

  • 1/3 cup chopped pitted Medjool dates (or sub dried cherries)

  • 1/3 cup salted cashews (or sub pistachios or roasted almonds)


  • 3 Tbsp tahini

  • 1/2 lemon, juiced (about 2 Tbsp fresh lemon juice)

  • 1 Tbsp pure maple syrup

  • 1.5 tsp fresh grated ginger

  • 1/2 tsp ground turmeric

  • 1/4 tsp garlic powder

  • 1/4 tsp salt, plus more to taste

  • Freshly ground black pepper

  • 1 - 2 tsp warm water, to thin dressing


  1. Preheat the oven to 400 F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.

  2. While the veggies are roasting, add quinoa and 1.5 cups of water (1:2 quinoa to water ratio) to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.

  3. Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, and cashews.

  4. Make the sunshine dressing: In a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it’s nice and pourable. Taste and add more salt and pepper if necessary. If you're enjoying the wraps immediately, pour dressing over the salad and mix well to combine. If you're storing them for later, set dressing aside and serve as a dipping sauce.

  5. Cut the stem off of the collard green leaf and then shave it down using a small knife so that it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up. You can use raw collard greens to make these wraps, or quickly steam them or soak them in warm water before using them for a softer, more mild-flavored wrap.

  6. Add filling to the middle-bottom of the wrap. Carefully roll the collard wrap up just like you would with a burrito, tucking in the ends as you go so that the filling stays inside. Cut your collard wrap in half and enjoy!

Recipe and image adapted from: and


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