Spicy Roasted Cauliflower Salad with Chili Crisp Dressing

1. Boil cauliflower florets for 5 minutes. Drain thoroughly. 
2. In a bowl, toss the boiled cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, garlic powder, and turmeric. Roast at 400°F (200°C) for 20 minutes, or until tender and lightly browned.
3. While the cauliflower roasts, prepare the dressing: In a small bowl, whisk together the coconut sugar, low sodium tamari/soy sauce, crispy chili in oil, toasted sesame seeds, and lime juice until well combined.
4. In a large bowl, combine the chopped Persian cucumbers, chopped radishes, roasted cauliflower, 1/2 cup fresh herbs (mint, parsley, cilantro), and 2 tablespoons crushed cashews or nut/seed of choice. If desired, add raw cauliflower rice.
5. Pour the dressing over the salad ingredients and toss gently to coat.
6. Scoop the salad into endive or iceberg lettuce cups to serve.