Ingredients

• 1/2 head of caulflower
• 1/2  head red cabbage
• 1/2  pineapple, peeled and cored
• 1 recipe for pico de gallo
• 1 head romaine lettuce

For the cheesy tahini sauce:

• 1/2  cup raw tahini
• 1/4 cup lime juice
• 3 carrots, peeled and cut into large chunks
• 2 tablespoons nutritional yeast
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1/2 clove garlic

Optional, for serving:

• Avocado slices (or guacamole)
• Lime wedges
• Fresh cilantro leaves
• Cashew sour cream

Directions

1. To make the cauliflower rice, cut the cauliflower into florets. Pulse the florets in the food processor until the florets are chopped into rice-sized bits. (See picture) If you do not have a food processor, you can chop the florets into tiny pieces by hand.
2. Use a large chef’s knife to shred the cabbage into fine shreds.
3. Cut the pineapple into 1/2 inch cubes.
4. Tear or chop the romaine lettuce leaves into bite sized pieces.
5. To make the tahni sauce, blend all of the ingredients in a blender until smooth. Add a 1/4 cup of water if needed to thin the sauce.
6. Using 4 32-oz mason jars, begin layering the burrito jars. Place 1/4 of the tahini sauce at the bottom of each jar. Then, spoon 1/4 of the cauliflower rice on top. Layer the red cabbage next. Then, layer in the pineapple. Spoon the pico de gallo on top of the pineapple (use a slotted spoon to spoon the pico de gallo, so that you can drain the juice and it isn’t too wet). Last, add the romaine lettuce. Place the lids on the jars. Be careful to keep them upright until serving.
7. To serve, empty the jar into a bowl. Top with fresh avocado, lime juice,  or any other toppings, if desired.