Preheat the oven to 425.

Add the cabbage to a large sheet pan, add the avocado oil, salt, garlic powder, pepper and rosemary, and toss to combine.

Place in the oven for 15 minutes, then toss the cabbage and place back in the oven for about another 15 minutes.

While the cabbage roasts, heat the avocado oil, maple syrup and tamari in a pan over medium heat until it starts to bubble.

Add the walnuts and toss every few minutes, cooking for about 5 minutes until the mixture starts to thicken and coat the walnuts.

Add the salt and orange zest and continue to toss for a couple more minutes.

Add the cranberries and toss together with the walnuts.

Remove from the heat and put the walnut and cranberry mixture onto a piece of parchment paper and allow it to cool until it hardens.

Chop the walnut mixture into small pieces, then add to a bowl with the parsley and goat cheese and toss together.

Remove the cabbage from the oven, then add the arugula and orange juice and toss together.

Plate the cabbage, top with the crunch, and drizzle with tahini, if using.