Prepare the Cauliflower: Start by cutting the cauliflower into bite-sized florets. Toss them in a mixing bowl with olive oil and your favorite taco seasoning until they're evenly coated.

Roast the Cauliflower: Spread the seasoned cauliflower out on a baking sheet. Roast in a preheated oven at 425°F for about 25-30 minutes, or until the cauliflower is tender and golden brown.

Make the Cilantro Lime Slaw: In a separate bowl, combine shredded red cabbage, grated carrots, chopped cilantro, freshly squeezed lime juice, and a pinch of salt. Toss everything together until well mixed and set aside to let the flavors meld.

Prepare the Avocado Crema: In a blender, mix the ripe avocado, Greek yogurt, a handful of cilantro, and a squeeze of lime juice. Blend until smooth and creamy, adjusting seasoning as you like.

Warm Tortillas and Assemble: Warm your corn tortillas in a skillet or microwave until they are pliable. Fill each tortilla with the roasted cauliflower, spoon on the cilantro lime slaw, and drizzle with the creamy avocado crema.