To make the turmeric tahini hummus, add all ingredients to a high-speed blender and blend until smooth. Add water depending on desired thickness. Set aside.
To make the collard wraps, prepare a medium pot of boiling water. Place the collard leaves into the boiling water for about 30 seconds, or until leaves are bright green. Shave down the stems of the leaves, dry them, and lay on a flat surface.
In a row across the center of the leaves, spread a layer of hummus and then place 1/4 of the poached chicken, purple cabbage, bell pepper, carrot, cucumber, sprouts, quinoa, avocado, and scallion, leaving about 2 inches uncovered on each side.
Carefully start to fold the leaf burrito-style by tucking in the sides, then continue to roll up. Slice the wrap in half with a sharp knife. Repeat with remaining ingredients.
Cut the cauliflower into florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
Steam the riced cauliflower over boiling water for 5 minutes and cool.
Place the steamed cauliflower in cheese cloth or a nut milk bag and squeeze out as much excess water as you can (read: if you phone in the squeezing process you’ll wind up with a soggy crust, so make it count).
Transfer the drained cauliflower to a bowl, and mix in the eggs, salt and red pepper flakes until combined.
Spread the mixture evenly into a large, fairly flat circle on a parchment lined baking sheet.
Bake for 8-10 minutes, then flip (carefully) and cook for another 7-9 minutes, or until golden.
Remove crust from oven and let cool. Top with pesto sauce, cherry tomatoes, fresh basil, and toasted pine nuts.