• Preheat the oven to 425°F.
• Remove the outer leaves from the cauliflower and cut it into small, bite-sized florets. Mix the olive oil, curry powder, and salt together in a large mixing bowl. Add the cauliflower and toss until it is well-coated.
• Spread the cauliflower out in a single layer on a large rimmed baking sheet. Transfer the baking sheet to the oven and roast the cauliflower for 30-35 minutes, tossing halfway through, until it is tender and slightly crispy.
• Spread two tablespoons of hummus on each tortilla. Divide the greens, roasted cauliflower, diced onion, and cilantro between the tortillas. Top each tortilla with a forkful of pickled cabbage, a pinch of sesame seeds, and a squeeze of fresh lemon juice before serving.

For the Pickled Cabbage

• Place the shredded cabbage and garlic in a quart-sized glass canning jar.
• Combine the apple cider vinegar, water, and salt in a small saucepan. Bring to a simmer and stir until the salt is completely dissolved.
• Carefully pour the hot brine in the jar, leaving about 1/2 inch of space at the top.
• Cover the jar and refrigerate for at least two hours. Store the cabbage in the refrigerator for up to 3-4 weeks.