Make the sunshine tahini sauce. In an upright blender, combine the carrot, ginger, garlic, tahini, water, lime juice, miso, coconut aminos, turmeric, salt, and pepper. Blend on high until you have a smooth, pourable sauce. Check the sunshine tahini sauce for seasoning and adjust if necessary. Set aside.
Preheat your grill to medium high. Remove the leathery outer leaves of the cabbage. Cut the cabbage in half lengthwise so that a chunk of the core will be in all pieces. Cut each half into 4 wedges, keeping the core intact in each wedge.
Place the cabbage wedges on a large baking sheet and brush with avocado oil on all sides. Season the cabbage wedges with salt and pepper.
Place the cabbage wedges on the grill. Grill the cabbage until char marks form and cabbage is starting to soften, about 4 minutes per side. Be very gentle when flipping. If little sections of the cabbage fall out, it’s okay. Try to salvage and grill them separately.
Once your grilled cabbage is lightly charred and cooked, transfer it to your serving platter.
Drizzle the grilled cabbage with the sunshine tahini sauce and garnish with the green onions, basil, sesame seeds, and jalapeño.
