In a wide pot, bring water to boil over high heat with a good pinch of salt. Meanwhile, cut off about 1-2 inches of collard green leaf base over a cutting board. Then, remove most of the stem by slipping a knife along the stem. See pic. 1
Drop one to two leaves inside the boiling water and let cook for about 40-50 seconds. Remove with tongs and place them into a bowl full of ice water. Let it in for about 10 seconds.
Remove the leaves and pat dry. Repeat the process with the remaining collard green leaves. Reserve. Have all your vegetables ready over a cutting board or inside individual bowl.
Make the peanut sauce by blending peanut butter, soy sauce, rice vinegar, water, garlic, and a sweetened of your choice (maple, honey, or xylitol) until smooth. Pour into a serving bowl; set aside!
Assemble collard green wraps: place one leaf partially overlapping the other over a plain surface. Spoon cauliflower rice and drizzle about one teaspoon of the peanut sauce over.
Top with cucumber, and bell peppers, cabbage, avocado and cilantro. If desired, squeeze a few drops of lemon on top. Roll wraps tightly once and then overlap both sides, and fishing rolling. Cut in half and place them all in a serving plate with the bowl of peanut sauce. Enjoy!