1 head Cauliflower, cored and separated into florets
2 tablespoons avocado oil
1 teaspoon ground cumin
1 garlic clove, minced
Sea salt and pepper to taste

Herby Chopped Salad:
2 Persian cucumbers, peeled and chopped

1 large tomato, chopped
1 head of romaine lettuce, thinly sliced
1 handful of fresh mint, chopped
1 handful fresh parsley, chopped
1/2 small onion thinly sliced
Apple cider vinegar
Olive oil

Tahini drizzle:
2 tablespoons Tahini

1/4 cup ice water
2 iced cubes
Juice of 1 lemon
1 garlic clove, grated
Smoked or regular
chili flakes, to taste
Fine sea salt to taste2 tablespoons Za’atar
Optional: 1 teaspoons Urfa Bieber chili

Hawthorne Valley ruby sauerkraut (or any kraut!)

2 sour pickles, thinly sliced
Flaky sea salt
Hot sauce
Ezekiel sprouted grain pita pockets (or whole wheat pita pockets)

Preheat your oven to 450. Massage cauliflower florets with avocado oil, minced garlic, cumin and sea salt and arrange on a parchment paper covered baking sheet.Roast for 30-40 minutes until charred on the outside and soft on the inside. Let cool.While cauliflower is roasting, in a small bowl add tahini. Slowly pour in ice water and whisk. Add two ice cubes and continue to whisk until the sauce achieves a creamy consistency. Add lemon juice, garlic, za’atar, sea salt, chili flakes and pepper. Set aside. In a medium sized bowl, combine sliced romaine, chopped veg and herbs and drizzle with olive oil, lemon juice and sea salt. Set aside. Arrange a plating station. Slice pita in half and open so they form pockets, first add cauliflower, then salad, then drizzle with tahini dressing. Top with sauerkraut, pickles and hot sauce. Enjoy!