• Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick stems, leaves and trim the main stem. Then cut the cauliflower starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces.
• Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges.

Sauce - Here are 2 of my favorite sauce recipes that like to serve with these tacos:

• 1. Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
• 2. Homemade Chipotle Mayo. To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use canned chipotle chili in adobo sauce and pick out just the chilies. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder.

Cabbage Slaw

• Make the cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors.

Assemble the tacos

• Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds.
• To assemble the tacos, place 2 to 3 spoonful of roasted cauliflower on the tortilla. Add cabbage slaw, avocados, pickled onions, and drizzle the spicy sauce on top. Serve immediately with a squeeze of fresh lime.