If using store-bought yogurt, skip to next step. If using homemade yogurt, empty contents of 1 vegan probiotic capsule into 1 carton organic, non-GMO, unsweetened soy milk (32 ounces). Close carton and shake well. Pour into two glass jars without lids and place them inside Instant Pot. Close, turn on “sealing” function and press “yogurt” button. Set for 12 hours.

In bowl, mix soy yogurt, nutritional yeast, sea salt and chopped green onions. If you prefer tart yogurt, add lemon juice.

Rinse cauliflower and chop into bite-sized pieces while damp (this allows ingredients to stick). Transfer to bowl. Mix in paprika, salt, chickpea flour and nutritional yeast.

On air-fryer tray, spread coated cauliflower out evenly. Tip: Air fry twice if they don’t all fit in one layer. Set air fryer to 300 degrees F and cook 15 minutes.

If using canned pinto beans, rinse, drain and skip to next step. If preparing dry beans, soak 1 cup pinto beans overnight in filtered water, covered. Rinse well and drain. Cover beans with filtered water and boil 45 minutes or until completely soft. Note: You can also pressure cook beans for 20 minutes after rinsing and draining. Simply place beans in instant pot, turn on “sealing” function and choose “pressure cook” button. Set for 20 minutes.

To serve, fill each lettuce leaf with cherry tomatoes, beans and cauliflower and drizzle with yogurt sauce.