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Preheat the oven to 425°F
Add the cabbage to a large sheet pan with 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, then remove from heat and place onto parchment paper to cool and harden
Chop the walnut mixture into small pieces and add to a bowl with the parsley and goat cheese, then toss together
Remove the cabbage from the oven and add the arugula and orange juice, then toss together
Plate the cabbage, top with the crunch mixture and drizzle with tahini if using