Preheat and Prepare: Preheat your oven to 220°C (200°C fan). Line a large baking tray with baking parchment. This prevents sticking and makes cleaning up much easier.

Spice the Cauliflower: In a large mixing bowl, add the cauliflower florets. Drizzle with the olive oil and toss well to coat. In a separate small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mix over the cauliflower and toss again until every floret is evenly coated.

Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on your prepared baking tray. It's important not to overcrowd the pan; use two trays if necessary. Roast for 20-25 minutes, flipping halfway through, until the edges are nicely browned and caramelised, and the stems are tender when pierced with a fork.

Make the Avocado-Lime Crema: While the cauliflower is roasting, make the sauce. Combine the avocado, Greek yoghurt, lime juice, minced garlic, and fresh coriander in a blender or food processor. Blend until completely smooth. Add water, one tablespoon at a time, until it reaches a drizzly, sauce-like consistency. Season with salt to your liking.

Prepare the Slaw and Tortillas: In a medium bowl, combine the shredded red cabbage and thinly sliced red onion. You can toss this with a squeeze of lime juice and a pinch of salt for a quick, fresh slaw.

Warm the Tortillas: A few minutes before the cauliflower is done, warm your tortillas. You can do this by wrapping them in foil and placing them in the oven for 5 minutes, or by charring them for a few seconds over a gas flame for extra flavour. I find that a dry, hot frying pan also works beautifully, warming them for about 30 seconds per side.

Assemble Your Tacos: Now for the best part! Layer a generous spoonful of the roasted cauliflower onto each warm tortilla. Top with the cabbage and onion slaw, a generous drizzle of the avocado-lime crema, and a final sprinkle of fresh coriander. Serve immediately with extra lime wedges on the side.