Vegan Tacos de Coliflor Asada (Roasted Cauliflower Tacos)

• 500 g Cauliflower
• 2 tbsp Olive oil
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• ½ tsp Hot chili powder
• ¾ tsp Fine sea salt
• 2 cloves Garlic
• 1 piece Lime
• 120 g Red shredded cabbage
• 1 piece Avocado, ripe
• 10 g Fresh coriander
• 6 pieces Corn tortillas

1. Heat the oven to 230°C (445°F). Cut the cauliflower into bite-sized florets and finely grate the garlic.
2. In a mixing bowl, stir together the olive oil, smoked paprika, ground cumin, hot chilli powder and fine sea salt. Add the cauliflower and toss until evenly coated.
3. Spread the cauliflower out on a baking tray in a single layer. Roast for 20 to 25 minutes, turning once, until deeply browned and tender with crisp edges.
4. While the cauliflower roasts, halve the lime and cut the avocado into slices. Toss the red shredded cabbage with a squeeze of lime, and roughly chop the fresh coriander.
5. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, or until pliable. Keep them stacked and covered with a clean tea towel as you go.
6. Fill the warm tortillas with the roasted cauliflower, then top with avocado, cabbage and coriander. Finish with the remaining lime to squeeze over at the table.

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