Preheat oven to 400°F/200°C. Line a baking sheet with parchment or aluminium foil.

Prepare your cauliflower florets. Cut out most of the central stem and break the florets off before cutting smaller as needed. Smaller florets will roast more evenly and are better for serving.

Remove the stem and seeds and slice the pepper lengthwise into ½”/12mm or less strips.

Remove the skin of the onion and cut off the root as minimally as possible to leave most of the onion layers attached to each other. Slice the onion lengthwise into ½”/12mm slices.

Peel and mince the garlic.

In a large bowl, combine the cauliflower, red pepper, and onion.

Add the garlic, oregano, paprika, cumin, salt, and 1 tbsp/15ml oil. Toss to coat everything evenly.

Spread in an even layer on the prepared baking sheet.

Bake in the oven for 15-17 minutes until cauliflower is slightly crispy and can be pierced with a fork.

While the filling is baking, make the slaw.

Finely slice the cabbage. Add to a medium bowl.

Cut the stem off the jalapeno and slice in half lengthwise. Remove some or all of the seeds and ribs for a less spicy slaw. Slice the jalapeno in semi-circles as thin as possible (1/8”/3mm thick or less). Add to the cabbage.

Wash and dry the coriander leaves. Chop finely. Add to the cabbage.

Squeeze 2 tbsp/30ml lime juice onto the slaw. Taste and adjust as needed. Set slaw aside until needed.

Assemble:

Heat a large pan or griddle over medium-low. Add about 1 tsp/5ml oil, spreading around to evenly coat the pan.

Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little coloured and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.

Scoop 3-4 cauliflower florets and some of other roasted vegetables on to each tortilla. Top with spicy cabbage slaw and serve immediately.

Cauliflower mixture can be stored in an airtight container in the fridge and reheated in the oven at 350°F/175°C for 10 minutes