To make the pickled cabbage combine everything in a large mixing bowl or container that has a lid. Refrigerate it for at least 12 to 14 hours.
For the roasted cauliflower preheat the oven to 450°F.
Toss the cauliflower florets in a large bowl with the olive oil and spices until coated well and lay out in an even layer onto a baking sheet.
Bake for 25 minutes or until nicely roasted with colour.
With 15 minutes left in baking time place falafels on another baking sheet and bake on the bottom rack of the oven until time is up.
Prepare the vegan tzatziki in advance and have all your veggies sliced and diced as well. You can assemble the bowls individually in to-go containers. Leave the tzatziki in a separate container or small jar and add right before serving.
These meals will get you through 5 days in a row, since the falafels bowls make 3 servings and the lettuce wraps make 2 servings!