Silverbeet Wraps

I made these little wraps of bliss for a picnic during the holidays and they were an absolute delight. Hiding inside is a mix of cauliflower, herbs, pine nuts and more!

1/2 head cauliflower
1/2 red onion
Large handful of mint, chopped finely
Large handful of parsley, chopped finely
2-3 tablespoons pine nuts, toasted
1/2 lemon, juiced
Pepper
Salt
1 large bunch of silverbeet

1. Grate the cauliflower with a box grater or food processor
2. Heat a pan over medium heat, add a dash of extra virgin olive oil and add the cauliflower and onion. Cook for about 5 minutes or until smelling fragrant
3. Add in the mint, parsley and pine nuts. Continue to cook for another 5-10 minutes until it's all cooked through
4. Take off the heat and stir in the lemon juice. Add salt and pepper to taste
5. For the silverbeet, cut off the stems (don't throw them out - steam them for a side dish or add to a stir fry, soup, etc…they’re delicious!). Wash the leaves and put them in a large pot filled with enough water to cover them. Pop on the lid and bring to a simmer. Take off the lid and let them simmer for about 8 minutes. Pull a leaf out and ensure that it's cooked through (you want them to tear easily enough, but not too easily otherwise the wraps will fall apart). Once they're cooked, strain them in a colander and leave them to cool.
6. Once everything is cool you can start to make the wraps! On a flat work surface, lay out a silverbeet leaf. place about 2 heaped tablespoons of the mix into the centre of the leaf (you may want to add more mixture, but be careful not to overfill it as the wrap may burst). Fold the lower section of the leaf up over the filling, then fold the two sides in towards the centre, ensuring it's nice and snug. Finally, roll it up towards the top of the leaf, gently squeezing to tighten as you roll, until it's all wrapped up. 
7.  Repeat for the rest of the the silverbeet leaves. If you have any leftover filing, it makes a delicious side dish or addition to salad.
8. Enjoy!