Preheat oven to 425 degrees (F). Chop cauliflower into bite sized pieces and spread onto baking sheet. Spread enough avocado oil to fully coat cauliflower. Add 1 tbsp curry powder and 1 tsp of turmeric to cauliflower and mix well. Roast cauliflower until tips are black, roughly 38 minutes, depending on oven.
Meanwhile, in a small bowl, mix together 1/2 cup sour cream, 2 tbsp of chopped fresh parsley, a sprinkle of garlic powder, 1/2 tsp of oregano, and salt to taste. Stir in 1-2 Tbsp of lemon juice, depending on desired tang and consistency. Set aside.
Rinse and dry collard green leaves. Set aside.
When cauliflower is done roasting, spread onto collard green leaf, sprinkle on a generous amount of black beans, chopped bell pepper, sliced avocado, and lemon cream sauce. Wait to be amazed.